ZESTY TOFU (VEGAN)
250 gram Extra firm tofu
250 ml Vegetable oil
2 tablespoon Mak Tok Zesty Malaysian Chilli Paste
1 tablespoon Chopped Coriander (optional)
1/2 teaspoon Salt
1/4 teaspoon Ground black pepper
-Use the kitchen towel to pad dry all the moisture from the tofu. Cut in small cubes.
-Use the small saucepan to heat the oil at 170 Celsius. Fry the tofu until it turns golden brown and crispy outside. Remove it from the pan and transfer it onto the kitchen towel to absorb all the excess oil.
-In the frying pan, put 2 tablespoons of vegetable oil and add 2 tablespoons of Mak Tok Zesty Malaysian paste and gently fry for 1 minute.
-In goes the fried tofu. Quickly fold all the ingredients together.
-Garnish with chopped coriander and serve immediately.
– For extra crispiness, I often press the tofu before cooking. I wrap the tofu with a kitchen towel, place the plate on top and leave it in the fridge for at least one hour. Then I unwrap the tofu and left outside the fridge for another 1 hour. Don’t worry if you haven’t got time to prepare the tofu.
-This vegan dish goes so well with Brown Thai Jasmine rice. You might as well be a bit more healthy.
-Love the tofu but don’t like the sauce? Check Salt and Pepper Tofu recipe. Another Vegan recipe of mine which just as delicious.