Delicious bite-size nibbles make for a fantastic vegan Indo-Asian starter.
Ingredients in bold available at The Spice Emporium
2 packets of Tofu
5 heaped tbsp chickpea flour mixed with 100ml water to form a paste
a pinch of bi-carbonated soda
½ tsp Spice Emporium Hot Chilli Powder
salt to taste
2 tbsp Lotus Brand soy sauce
1 tsp Nirmal sesame oil
1 green chilli
¼ cup coriander
Tomato sauce for dipping
- Cut tofu into cubes and marinate with soy sauce, sesame oil and a pinch of salt and set aside for 5 minutes.
- Mix all other ingredients to form a thin paste.
- Heat oil in a large saucepan. Coat tofu with chick pea flour paste and plunge in hot oil. Deep-fry until golden brown and drain on paper towels.
- Serve hot with tomato sauce.