Crispy Devilled Tofu

This spicy, crispy tofu is perfect for a home ‘fakeaway spread’ - perfect as the main event or as part of a table of small plates!

INGREDIENTS

450g tofu or tempeh
100g cornflour
vegetable oil
1 red onion (chopped)
3 banana shallots (thinly sliced)
3 red chillies (thinly sliced)
1tbsp Bart curry leaves
2tbsp Bart Sri Lankan devilled paste
2tbsp tomato ketchup
2tsp honey
2 spring onions (sliced)
IngredientsTofu
LifestyleVegan
OccasionsVeganuary
ServesServes 4
Cook Time20 Minutes
Prep Time15 Minutes
Crispy Devilled Tofu 3

METHOD

  1. Press your tofu under a weighted plate for at least 20 mins to get rid of excess moisture

  2. Cut into 3cm strips

  3. Roll in cornflour so that they are lightly coated

  4. Over a high heat, pour enough oil in a large frying pan so that it’s 1inch deep

  5. Once the oil is piping hot, shallow fry the tofu - be sure to keep rotating so all sides get equally crispy

  6. Once golden and crispy, set aside on some kitchen paper

  7. Pour away some of the oil, leaving about table spoon. Then fry off the onion and shallots for a few minutes.

  8. Then add the chilli and curry leaves. Fry for another few minutes until everything is nicely caramelised

  9. Add the paste, ketchup and honey. Fry everything off for a minute or so until it’s nicely combined.

  10. Add the tofu back in and make sure it’s nicely coated.

  11. Garnish with the spring onion. Enjoy on its own, with rice or part of a bigger Sri Lankan feast!

Crispy Devilled Tofu

This spicy, crispy tofu is perfect for a home ‘fakeaway spread’ - perfect as the main event or as part of a table of small plates!

Crispy Devilled Tofu 3
450g tofu or tempeh
100g cornflour
vegetable oil
1 red onion (chopped)
3 banana shallots (thinly sliced)
3 red chillies (thinly sliced)
1tbsp Bart curry leaves
2tbsp Bart Sri Lankan devilled paste
2tbsp tomato ketchup
2tsp honey
2 spring onions (sliced)
  1. Press your tofu under a weighted plate for at least 20 mins to get rid of excess moisture

  2. Cut into 3cm strips

  3. Roll in cornflour so that they are lightly coated

  4. Over a high heat, pour enough oil in a large frying pan so that it’s 1inch deep

  5. Once the oil is piping hot, shallow fry the tofu - be sure to keep rotating so all sides get equally crispy

  6. Once golden and crispy, set aside on some kitchen paper

  7. Pour away some of the oil, leaving about table spoon. Then fry off the onion and shallots for a few minutes.

  8. Then add the chilli and curry leaves. Fry for another few minutes until everything is nicely caramelised

  9. Add the paste, ketchup and honey. Fry everything off for a minute or so until it’s nicely combined.

  10. Add the tofu back in and make sure it’s nicely coated.

  11. Garnish with the spring onion. Enjoy on its own, with rice or part of a bigger Sri Lankan feast!

Products Used

BART3088 PASTE SRI LANKAN DEVILLED 2
BART3088 JAR SMALL CURRY LEAVES

X
Close