I have always loved tofu.
This is my favourite tofu recipe ever and it is very easy to prepare.
1 brick firm tofu (500 g)
100 g Rice flour
1 tablespoon Kurkuma powder
1 tablespoon paprika powder
1 teaspoon salt
2 tablespoon chopped ginger
4 tablespoon chopped onion
1 teaspoon black mustard seeds
1-2teaspoon chili flakes
1 chicken broth cube powdered or vegetable broth cube
salt and coarse black pepper
First mix the flour, kurkuma, paprika and salt together. It has to have a middle strong yellowish, reddish colour. Taste it for salt.
USE FIRM TOFU, NOT SILKY!
Cut the tofu into 32 little finger size sticks depending on the size of the tofu.
Toss the pieces in the four mixture and deep fry them in hot oil, 15 pieces at one time.
It’s ready when the coating gets firm or hard if you touch them. Remove them and put paper underneath to remove excess oil.
When you have fried all put them aside until you want to use because this is a freshly made course.
When it is time to serve, put your wok over high heat add 2-3 tablespoon of oil then ginger with the onion. Stir fry for a minute or two and 15 tofu pieces at one time. Season with chili flakes and coarse black pepper and stir fry (don’t brake the pieces).
Season with salt and the powdered chicken broth cube. It is ready when the ginger and the onion pieces get fried and have a light brown colour.
Do the same until you have fried all the tofu fingers you have.
Serve with the ginger-onion crust on top.