Donal Skehan: Indonesian Tofu Fritters
A simple but extremely tasty tofu-based recipe
Heat the oil in a wok on a medium high heat. Fry the fritters, a tablespoon at a time, for four to six minutes, until golden brown.
- Serves: 4
- Cooking Time: 25 mins
- Course: Starter
- Cuisine: Thai/South-East Asian
- Serves 42 garlic cloves
- 1 tbsp finely grated ginger
- 1/4 tsp shrimp paste
- 2 tsp fresh chopped turmeric (you can use dried, but fresh is better)
- 1 red chilli
- 2 lime leaves, shredded
- 250g firm tofu
- 1 large free range egg
- 1 tbsp crispy fried onions
- Sea salt
- 100ml sunflower oil
These simple but extremely tasty fritters are an excellent way to make use of tofu. You can find shrimp paste and a good selection of tofu in most Asian markets.
In a food processor blend the garlic, ginger, shrimp paste, turmeric, red chilli and lime leaves.
Add the tofu and blitz again, until combined. Transfer the mixture to a large bowl. Add the egg, crispy onions, and season to taste with salt.
Heat the oil in a wok on a medium high heat. Fry the fritters, a tablespoon at a time, for four to six minutes, until golden brown. Serve with boiled rice and sambal paste (see corn recipe).