nonetheless, the tofu was soft and
delicious
the potato starch makes the tofu crispy on the
outside
and soft and tasty on the inside...yum!
Crispy Mashed
Tofu - adapted from Wendy
3 pieces Japanese egg
tofu
125 gm fish
paste
1 large egg
2 rbsp carrot
shreds
2 tbsp finely sliced
spring onions and parsley ( can use coriander )
2 waterchestnuts,
finely diced
1 slice sandwich ham
(30 gm) finely diced
1 tbsp
cornstarch
1/2 tsp salt and
pepper to taste.
Coating
1/2 cup potato
starch
Method
1. Mix everything
together with a mixer ( or by a hand, but I was laseeee)
2. Line a 7 inch
squarre pan with heat safe plastic wrap
3. Pour mixture into
lined pan.
4. Steam on medium
heat for 8-10 minutes
5 .Let the steamed
tofu cool down in the pan.
6. When tofu has
totally cooled, lift tofu up from pan and remove from plastic wrap.
7. Cut into cubes or
diagonal pieces, whichever way you like.
8. Heat a wok with
sufficient oil for frying.
9. Coat tofu pieces
with potato starch and deep fry until golden.
10. Drain tofu pieces
well and serve with chilli sauce.
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