Red Tofu Fritters With Chilli Dipping Sauce Food

BURMESE TOFU FRITTERS (TOHU JAW)

Steps:

• Mix all the ingredients for the dipping sauce in a bowl. Cover and set aside.
• Oil a 15 x 20cm casserole dish. Put the flour, salt, bouillon powder, turmeric, baking powder and 350ml water in a large bowl and whisk thoroughly. Cover and leave somewhere cool for 2 hrs, whisking occasionally.
• Pour 250ml boiling water into a large saucepan over a high heat. Add the oil, then pour in the flour mixture and stir slowly with a large spoon. Reduce the heat to medium-high. Continue stirring for up to 10 mins until the mixture starts to bubble and forms a thick, custard-like consistency. Pour into the casserole dish and leave at room temperature to set and cool completely.
• Drain away any excess liquid, wrap the tofu in kitchen paper and place back in the dish. At this point, you can cover and chill for up to 48 hrs until needed.
• When you're ready to fry the fritters, unwrap the tofu and slice it into 5 x 3 x 1cm rectangles.
• Heat a wok or deep-fat fryer with 5cm of oil (no more than one-third full) until you can feel waves of heat when you hold your hand 10cm above the fryer. Gently lower 3 or 4 tofu rectangles into the hot oil - they should start to sizzle almost at once. Fry for 3 mins until golden, then flip gently and fry for a further 3 mins. Remove with a slotted spoon and drain in a colander set over a dish to catch excess oil. Repeat with the next batch.
• When you've fried all the tofu fritters, tip them back into the hot oil and fry for a further 4-5 mins for extra crispness. Drain the tofu fritters on plenty of kitchen paper and serve with the garlic dipping sauce or a sweet chilli sauce.

CRISPY FRIED TOFU

Steps:

• Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
• Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
• Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
• Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
• Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.