serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Tofu
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 1 sheet nori
- 600 g classic tofu (it should be soft to the touch but not silken)
- 175 g (1 cup) potato starch or cornstarch
- 2 - 4 cups vegetable oil, for deep frying
- 3 garlic cloves, roughly chopped
- 2 spring onions, sliced
- sea salt and ground black pepper, to season
Instructions
- Lightly toast the nori over an open flame and blend to a fine powder in a spice grinder or small blender.
- Place the tofu between 2 pieces of paper towel and place a plate on top. Stand for about 10 minutes to press to remove the excess moisture. Cut the tofu into 5 cm cubes and roll in the starch. Allow to stand for 5 minutes while you heat the oil in a large saucepan or deep-fryer to 175˚C.
- Fry the tofu in batches for about 3 minutes each batch, then drain on a wire rack.
- Heat a wok over medium heat and add about 1 tbsp of the oil. Add the garlic and spring onions and fry for about 30 seconds until fragrant. Add the tofu, season very well with salt and black pepper and gently toss to coat the tofu in the fried aromatics. Remove to a plate, scatter liberally with the nori powder and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Tofu
