Sunday, October 09, 2005

Sweet & Sour Crisp Tofu

Orange was the theme for the third week. I had no idea what to come up with. Finally I picked the following recipe which I had learned from a Chinese Cooking Programme last year. The original recipe called for just 1 tbsp of orange juice, the cheat in me said to add some orange segments to justify my using this recipe for the theme. 辣脆豆腐 (Spicy Crisp Tofu) is the Chinese name for this dish but I think the more appropriate name should be Sweet & Sour Crisp Tofu because it isn't spicy at all.

Sweet & Sour Crisp Tofu

1 big pc of tofu (cut into cubes)
some plain flour and 1 tbsp of cooking oil.

Salad Ingredients:
1 mango (cut into thin strips) * don’t choose yellow one coz it’s too ripe*
1/2 big onion (cut into thin strips)
1/2 cucumber (cut into thin strips, throw away the middle part with the seeds)
1 red chilli (discard the seeds and cut into thin strips)
Parsley (cut the leaves only)
1 orange (Optional)(cut the segments into 1/2 each)

Sauce: (Mixed well in a bowl)
8 tbsp Thai chilli sauce
3 tbsp lemon juice
1 tbsp fresh orange juice
1 tsp sugar


In a bowl, put plain flour. Add water little at a time and mix well until it’s runny. Then add a tbsp of cooking oil (so the tofu will be crispy!)

Dip tofu into flour mixture and deep fry in hot oil till golden brown. Drain and put them onto a plate.

Put all Cut Salad ingredients on top of the crisp tofu cubes.

Pour the Sauce mixture and serve while it’s hot.