Crispy Tofu With Pickled Red Onions
In the Middle East, herbs are treated as another vegetable, so don’t shy away from the amount used in this recipe, they’ll wilt down to make a deeply aromatic sauce to coat the tofu.
Equipment
- large bowl
- medium saucepan
- digital thermometer
- slotted spoon
- paper-towel-lined plate
- large skillet
Ingredients
- 250 g firm tofu 9 oz, pat dried
- 1 cup rice flour
- 1⅔ cups peanut oil or vegetable oil
- 3 black limes crushed into pieces
- 3 tbsp pickled red onions
- ¼ cup extra-virgin olive oil
- 2 red onions finely chopped
- 4 cloves garlic finely chopped
- 2 tbsp tomato paste
- 1 tsp ground coriander
- ¼ tsp ground cumin
- 1 large bunch cilantro
- 1 large bunch parsley stems finely chopped and leaves roughly chopped
- 2 large bunches dill stems finely chopped
- flatbreads or prepared rice to serve
Instructions
- Crumble tofu into 3⁄4-in (2-cm) pieces into large bowl. Add rice flour, tossing to coat.
- In medium saucepan, heat peanut oil over medium-high heat until it reaches 340°F on digital thermometer. Working in batches, fry tofu for 2 to 3 minutes. Using slotted spoon, carefully flip and fry until crisp and golden, 2 to 3 more minutes. Using slotted spoon, transfer tofu to paper-towel-lined plate. Set aside.
- Place black limes in spice grinder and grind into a fine powder. In small bowl, combine fermented red onions and 1 tsp of the black lime powder; mix well. Set aside.
- In large skillet, heat olive oil over medium heat. Add red onions and salt and cook, stirring, until soft, about 8 minutes. Add garlic, tomato paste, coriander, cumin and the remaining lime powder. Cook, stirring, until fragrant, about 1 minute.
- Stir in cilantro, parsley and dill, then cover. Reduce heat to low and cook, stirring occasionally, until herbs are soft, about 25 minutes. Add reserved tofu and cook until warmed through. Transfer to a serving plate and serve with fermented red onion mixture, plus flatbread or rice.
Notes
Tip: to make pickled red onions, thinly slice onions and place them in a heat proof jar. In a pot, heat equal parts vinegar and water with a bit of sugar and salt until dissolved. Pour over onions, let cool, then refrigerate for at least 30 minutes. They get better with time.