Name: Deep-fried tofu with pineapple, sweet chilli & basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 4 long red chillies; 6 garlic cloves crushed; 200g palm sugar; 1 small pineapple peeled, cored and cut into 2cm/¾in cubes; 50ml fish sauce; 2 tbsp tamarind paste; oil for deep-frying; 300g firm tofu cut into 2.5cm/1in cubes; 50g cornflour; handful Thai basil

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Deep-fried tofu with pineapple, sweet chilli & basil

Deep-fried tofu with pineapple, sweet chilli & basil

John Torode

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4 out of 5.2 ratingsRate

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Fresh, zingy flavours at are the heart of this flavourful tofu dish with pineapple and sweet chilli

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Ingredients

Nutrition

Units:

MetricUS

4 long red chillies
6 garlic cloves

crushed
200g palm sugar
1 small pineapple

peeled, cored and cut into 2cm/¾in cubes
50ml fish sauce
2 tbsp tamarind paste
oil

for deep-frying
300g firm tofu

cut into 2.5cm/1in cubes
50g cornflour
handful Thai basil

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Nutrition: per serving

kcal513
fat15g
saturates2g
carbs80g
sugars63g
fibre4g
protein15g
salt2.6g

Method

step 1

Split the chillies down the middle and remove the seeds. Pound the halved chillies a few times with a pestle or the end of a rolling pin (this will soften the flesh and release the flavours). Finely chop and mix with the garlic and palm sugar in a large pan. Cook until the sugar starts to boil. Add the pineapple and cook for 5 mins until the pineapple softens, and the sugar starts to caramelise and turn brown. Add the fish sauce and tamarind. Return to the boil, then take off the heat.
step 2

Heat 5-10cm of oil in a wok and roll the tofu in the cornflour. Fry the basil leaves so that they crisp, then transfer to kitchen paper to drain. Fry about 5-6 pieces of tofu at a time until golden brown, then leave to drain on kitchen paper. Keep warm in a low oven while you fry the rest.
step 3

Warm the sauce through. Place a few cubes of tofu on each plate, pour over the sauce and sprinkle with the basil.

Recipe from Good Food magazine, August 2014

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A star rating of 4 out of 5.2 ratings

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