Tofu and beansprout fritters
“Tofu, also called bean curd, is made in much the same way as cheese.”
- 1 cup peanut oil for frying
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp ground coriander
- 450g fresh firm tofu
- 3 tbsp finely chopped flat-leaf parsley
- 1 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 cup beansprouts
- 1 egg, lightly beaten
- 3 tbsp rice flour
- 1 tsp baking powder
Softer tofu, sometimes called "silken", is suitable in dishes where its delicate, creamy texture is maintained, such as soups and curries, or fried gently with a marinade or finished with a dressing. Firmer tofu can withstand rougher treatment. It can be used in dry rendang-like curries, stir-fries or fritters.
Method
This Javanese dish is from Sri Owen's Indonesian Regional Food and Cookery.
Heat 3 tablespoons of the oil in a wok and stir-fry the onion and garlic for 3 minutes until light brown.
Transfer the onion and garlic (keep the oil in the wok) to a bowl to cool. Once cool add the rest of the ingredients, except the oil, and mash the tofu with a fork, mixing everything well. Adjust the seasoning if necessary.
Add the remaining oil to the wok and heat to frying temperature. Add a spoonful of the fritter mixture at a time and fry until golden brown. Remove with a slotted spoon onto absorbent paper.
To serve
Serve cold or hot as a side
dish for curries or rice dishes.
Makes 12-16 fritters
