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
Tofu
Red cabbage
Tempura batter
To deep-fry
How it's done
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Tofu
Mix the icing sugar and soy sauce in a bowl. Add the tofu, mix, cover and marinate in the fridge for approx. 2 hrs., mixing 2-3 times.
Red cabbage
Heat the butter in a pan. Add the onions, sauté for approx. 5 mins. Add the red cabbage and salt, cook for approx. 5 mins. Add the tomato puree, cinnamon and water, bring to the boil. Reduce the heat, cover and simmer for approx. 35 mins. over a low heat. Add the maple syrup and all the other ingredients up to and including the pepper, mix, cover and simmer over a very low heat for approx. 10 mins.
Tempura batter
Mix the flour, cornflour and salt in a bowl. Add the mineral water and egg yolk, mix briefly until smooth. Cover the batter and leave to stand in the fridge for approx. 20 mins.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 175 °C. Pat dry the tofu, dip in the batter in batches, allow to drain slightly, then place in the hot oil. Fry for approx. 3 mins. until golden, turning occasionally. Remove the tofu with a slotted spoon, drain on kitchen paper. Plate up the red cabbage, top with the tofu.
| Serve with: | Sweet & sour sauce |
|---|
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