I’m not one to sing praises about my own food (usually) but this vegan adventure has really forced me to think outside the box and it’s resulted in a few gems along the way; this was one of them. (Also check out the Vegan Nasi Lemak recipe from a previous broadcast.)
As mentioned numerous times during the video (remember, this is all live so I have to be mindful of people joining the show late), the only reason I used tofu (and that particular variety) was because it was sitting around and needed to be used up. I really think this would work great (better, in fact) with mushroom stems or eggplant, or even a softer variety of tofu.
Vegan Tofu with Creamy Coconut Crisps
INGREDIENTS:
- 2 cups of sliced tofu or any suitable vegetable
- Pinch of salt
- ½ tsp mushroom seasoning
- Pinch of pepper
- 1-2 Tbsps tapioca starch or cornstarch
- ¼ cup coconut cream
- ¼ cup water
- 3 Tbsps rice flour
- 1 tsp mushroom seasoning
- ½ tsp pepper
- 1 tsp garlic
- 1 ½ tsps sugar
- ½ tsp mushroom seasoning
- Dash of pepper
- 1 tsp tapioca starch or cornstarch + 1 Tbsp water
- Some curry leaves
- 1 tsp sliced red chillies
- Oil for deep-frying
METHOD:
- Marinate tofu with salt, mushroom seasoning and pepper.
- Heat oil to about 180°C.
- Drench tofu with tapioca starch, then flash fry for about 1 minute; remove and drain.
- Combine coconut cream, water, rice flour, mushroom seasoning and pepper.
- Fry in two batches until they turn into crisps. Remove and drain.
- In a separate frying pan, heat up ½ Tbsp oil, then add minced garlic, chilli slices and curry leaves.
- Add tofu and seasoning – sugar, pepper, mushroom seasoning.
- Add tapioca starch + water mixture and fold in coconut crisps.
- Remove from heat and serve.
