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.

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.

Fri, Jun 17, 2016, 12:00

   
  • Serves: 4
  • Cooking Time: 25 mins
  • Course: Starter
  • Cuisine: Thai/South-East Asian

Ingredients

  • 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

Method

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).