Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup unsweetened almond milk
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. Cut the tofu block into small cubes and set aside.
2. In a large mixing bowl, combine the flour, shredded coconut, cornstarch, garlic powder, onion powder, salt, and black pepper.
3. Add the almond milk to the dry mixture and whisk until smooth.
4. Heat the vegetable oil in a frying pan over medium heat.
5. Dip each tofu cube into the batter, making sure it is fully coated.
6. Carefully place the coated tofu cubes into the hot oil, using a slotted spoon.
7. Fry the tofu cubes for 2-3 minutes on each side, or until golden brown.
8. Once cooked, remove the tofu cubes from the pan with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 18g
- Protein: 8g
Substitutions for ingredients:
- Soy milk can be used instead of almond milk.
- Chickpea flour can be used instead of all-purpose flour.
- Canola oil can be used instead of vegetable oil.
Variations:
- Add 1 tsp of curry powder to the batter for a spicy twist.
- Use panko breadcrumbs instead of shredded coconut for a crispy texture.
- Add 1 tbsp of nutritional yeast to the batter for a cheesy flavor.
Tips and tricks:
- Make sure to drain and press the tofu before cutting it into cubes to remove excess water.
- Use a slotted spoon to remove the tofu cubes from the batter to avoid making a mess.
- Serve the tofu curd balls immediately after frying for the best taste and texture.
Storage instructions:
Store any leftover tofu curd balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tofu curd balls, place them on a baking sheet and bake in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tofu curd balls on a platter with a side of sweet chili sauce for dipping.
Garnishes:
Garnish the tofu curd balls with chopped green onions or cilantro for a pop of color.
Pairings:
Pair the tofu curd balls with a side of steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Asian-style slaw
Troubleshooting advice:
- If the batter is too thick, add more almond milk to thin it out.
- If the tofu curd balls are not crispy enough, increase the heat of the oil or fry them for a longer period of time.
Food safety advice:
- Make sure to cook the tofu curd balls thoroughly to avoid any risk of foodborne illness.
- Use caution when frying the tofu curd balls to avoid any oil splatters.
Food history:
Fried tofu curd balls are a popular snack in many Asian countries, including Japan and Thailand.
Flavor profiles:
The tofu curd balls are crispy on the outside and soft on the inside, with a slightly sweet and nutty flavor from the shredded coconut.
Serving suggestions:
Serve the tofu curd balls as an appetizer or snack, or as a main dish with a side of rice and vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai