Salads and Appetizers Recipes - Deed-Fried Tofu with Vegetable Julienne Recipe

Ingredients

• 500g/1lb 2oz firm tofu

• plain flour for coating

• oil for deep frying

• 30g/1 oz carrot, grated

• 40g/1 1/2oz green pepper, halved and thinly sliced

• 30g/1 oz onion, grated

• 2 Tbsp Japanese fish or vegan stock

• 2 Tbsp Japanese soy sauce

• 1 Tbsp mirin

• 1 tsp sugar

• a pinch of salt

• Cress or chopped watercress, for garnishing

Serves 4

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Method:

1. 1 Drain the excess water from the tofu on a cloth for about 3 minutes. Cut the tofu into 3cm/1 1/2-in squares and coat with flour.

2. Heat the oil at 170°C (325°F) in a deep fryer and deep-fry the tofu until it has turned golden. Drain the excess oil on to paper towels.

3. Put the carrot, pepper, onion and broth in a pan. Bring to a boil and simmer for 3 minutes.

4. Add the soy sauce, mirin, sugar and a pinch of salt.  Simmer for 3 more minutes.

5. Place the tofu in a separate dish. Pour the sauce over it, garnish it and serve while hot.

Note: This light and delicious appetizer is suffused with the flavors of the vegetables.