Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Spice mix
Marinade
To deep-fry
To serve
How it's done
Spice mix
Mix the salt with all the other ingredients, set aside.
Marinade
Mix the cornflower and remaining ingredients in a bowl, set aside.
Preheat the oven to 60 °C, warm the platter and plates.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 170 °C. Toss the tofu in the corn starch marinade in batches, place in the hot oil using a slotted spoon, fry for approx. 4 mins. until golden brown, turning occasionally. Remove the tofu, drain briefly on kitchen paper, place in a bowl, sprinkle with a little of the reserved spices, mix carefully, keep warm. Add any remaining spice mix at the end.
To serve
Sprinkle the tofu with the spring onion and chilli, serve.
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