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19 December 2012,23:46 by
Ponmathi Srilekha.S

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CRISP-FRIED TOFU IN RED CURRY SAUCE

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
1 hour

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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