Recipes

Donal Skehan: Indonesian Tofu Fritters

Heat the oil in a wok on a medium high heat. Fry the fritters, a tablespoon at a time, for four to six minutes, until golden brown.

Donal Skehan
Fri Jun 17 2016 - 12:00
Serves: 4
Course: Starter
Cooking Time: 0 hr 25 mins
Ingredients
  • Serves 42 garlic cloves
  • 1 tbsp finely grated ginger
  • 1/4 tsp shrimp paste
  • 2 tsp fresh chopped turmeric (you can use dried, but fresh is better)
  • 1 red chilli
  • 2 lime leaves, shredded
  • 250g firm tofu
  • 1 large free range egg
  • 1 tbsp crispy fried onions
  • Sea salt
  • 100ml sunflower oil

These simple but extremely tasty fritters are an excellent way to make use of tofu. You can find shrimp paste and a good selection of tofu in most Asian markets.

In a food processor blend the garlic, ginger, shrimp paste, turmeric, red chilli and lime leaves.

Add the tofu and blitz again, until combined. Transfer the mixture to a large bowl. Add the egg, crispy onions, and season to taste with salt.

Heat the oil in a wok on a medium high heat. Fry the fritters, a tablespoon at a time, for four to six minutes, until golden brown. Serve with boiled rice and sambal paste (see corn recipe).

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