Recipes/Fried Sesame Tofu
Ingredients
Batter
- 1 Egg (may need 2)
- 50g Tamari, full strength, wheat free
- 75g Cornstarch
- 120g Sesame tahine
Other
- 660g Tofu, extra firm (cut up two 350g blocks, but you may not be able to coat all of the pieces)
- Mild/flavorless vegtetable oil for frying. Cover entire pan to approximately 1/2 cm; may have to top up oil between batches. Probably about 175ml of oil in total.
Method
Batter
Stir all batter ingredients together in a bowl with a flat bottom about 12cm across. Add in the order given to reduce bottom-scraping.
Adjust batter thickness to *thinly* coat all sides of tofu with some thicker areas. The batter will puff up and it's OK to be able to see tofu through the batter in places.
Tofu strips
Cut tofu into strips about 1 X 2 X 5 cm.
Frying
Heat large (30cm) flat-bottomed stainless frying pan until water drops levitate. Add oil and allow to heat for maybe 30 seconds. Frying temperature isn't critical, but hot frying seems to work best. Don't scorch the oil.
Roll strips in batter to coat all sides; immediately lay each strip into hot oil. When strips are crisp on one side, turn over to fry the other side. Depending on strip shape and remaining oil, strips may need to be fried on three or four sides.
: It will take two or maybe three batches to fry all the strips. The first strips in a batch are usually ready to turn slightly after the last strips go into the pan.
Testing notes / Status
The test run for this used only 25g of tamari, about 80g of tahine, and 50g of water. It was too bland, so this recipe doubles the tamari, adds more tahine, and eliminates the water. This has not been tested. May need a second egg to keep the batter from being too stiff.
