Recipe Cuisine: Japanese
Theme: 10 Iconic Asian Ingredients
Crispy Kaffir Lime Tofu with Yuzu-Soy Glaze
By: Suzanne James
Ingredients
- 300g block Firm Tofu
- 3 tbs Yuzu Juice or Yuzu Ponzu (available Asian Grocers)
- One good tbs Valcom Kaffir Lime Leaves
- 1 tsp Obento Rice Wine Vinegar
- 1 tbs Brown Sugar or Maple Syrup
- 2 Garlic Cloves finely chopped
- 1 Lemongrass Stalk white part only finely chopped
- 1 Long Red Chilli sliced reserving half for garnish
- 2 tbs Corn Flour
- Salt and Pepper
- Approximately 1 cup Vegetable Oil for frying
- Coriander Leaves for garnish
- Crispy Rice Noodles or Rice to serve with
Product used in recipe
- LEE KUM KEE - PREMIUM SOY SAUCE
- OBENTO - RICE WINE VINEGAR
- VALCOM - KAFFIR LIME LEAVES
Method
- Combine cornflour seasoned with salt and pepper, toss through cubed tofu until well coated and stuck to the sides
- In a small bowl whisk together yuzu, soy sauce, brown sugar and rice wine vinegar
- In a wok heat the oil to medium high heat, once oil is ready fry the tofu for around 4 - 5 minutes until nice and crispy, but still pale in colour
- Empty oil from wok leaving 1 - 2 tbs oil and gently fry the kaffir lime leaves, lemongrass, garlic and chilli until fragrant, 30 seconds. Add the yuzu mixture, stir and let bubble until just slightly thickened
- Add the tofu and combine until well coated. Serve with crispy rice noodles or rice, garnish with extra chilli and coriander leaves
- A tangy, sticky, citrusy tofu dish that’s easy to prepare and so delicious too… Enjoy
