Vegetarian
Crispy Tofu with Chili Sauce
Press the tofu first to drive the water out. Wet tofu never crisps, no matter how much flour you use.
- Time
- 25 min
- servings
- 3
- Spice level
- 🌶️🌶️
- Estimated cost per serving
- Rp 3.500
Equipment used:StoveWok
Contains: Soy, Gluten
Ingredients
Quantities adjust automatically.
- 5 pcTofuNot yet
- 60 gTapioca starchNot yet
- 40 gWheat flourNot yet
- 3 cloveGarlicNot yet
- 4 tbspChili sauceNot yet
- 2 tbspTomato sauceNot yet
- 1 tspSugarNot yet
- ½ tspPepperNot yet
- 1 tspSaltNot yet
- 300 mlCooking oilNot yet
Method
- 1
Cut the tofu and press it under paper or a clean cloth for 10 minutes to draw the water out.
- 2
Mix tapioca, flour, crushed garlic, pepper, and salt. Roll the tofu to coat.
- 3
Fry in hot oil until golden and firm outside.
- 4
Warm the chili sauce, tomato sauce, sugar, and 2 tbsp water. Serve alongside as a dip so the tofu stays crisp.
Estimated nutrition per serving
- Energy
- 519 kkal
- Protein
- 15 g
- Carbohydrate
- 40 g
- Fat
- 35 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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