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Wednesday, December 19, 2012,11:46 PM
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- Crisp-Fried Tofu in Red Curry Sauce
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CRISP-FRIED TOFU IN RED CURRY SAUCE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- A large sheet of nori seaweed, normally used for sushil oil, is recommended for this recipe.
- Take the seaweed out of the pack only when used. Work on the dry surface as it will be easily torn when wet.
- Brush the edge with water or egg white to seal, steam until heated through and leave to cool in a refrigerator.
- Cut to obtain thick slices, dip in lightly beaten egg and deep-fry until golden crispy.
- Bring a pot of water to the boil over high heat .
- Put in tofu and boil until done and floated to the surface. Remove, transfer to a mixing bowl and allow cooling.
- Mash boiled tofu and toss with light soy sauce. Put aside.
- Place nori seaweed on a flat surface. Spoon mashed tofu along one side of the seaweed sheet.
- Wrap and roll into 1" in diameter, brush the edge with water and seal tightly.
- Continue until finished. Steam over hot boiling water for 5 minutes, using medium heat.
- When done. Remove and allow to cool in a refrigerator before cutting into slices about 1" thick.
- Place a pan of oil over medium-low heat. When the oil is slightly hot, dip the tofu slices in beaten egg and fry until golden crispy. Remove and drain.
- Drain off the oil and leave in the pan. Sauté curry paste in hot oil until fragrant.
- Season with the remaining light soy sauce and palm sugar; add green peppercorns and wild ginger.
- Stir-fry to mix well, add fried tofu and toss to combine. Turn off the heat.
- Arrange on a serving plate, garnish with crisp-fried kaffir lime leaves, holy basil leaves and red spur chili.
- Serve at once.
INGREDIENTS
- 3 pieces hard white tofu
- 3 tablespoons light soy sauce
- 3 sheets nori seaweed
- 750 ml Cooking oil
- 1 egg, beaten
- 150 grams red curry paste
- 3 teaspoons palm sugar
- 75 grams green peppercorns cut into sections
- 75 grams wild ginger, shredded
- 8 crisp-fried kaffir lime leaves
- 75 grams crisp-fried holy basil leaves
- 1 red spur chili, shredded
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