TOFU KNOTS RECIPES
KAVEY EATS » SWEET & STICKY TOFU KNOTS
This is my team’s absolute favourite tofu dish, which is totally unexpected given that none of them had ever heard of ‘tofu knots’ before I first made it for them. To be fair, it is probably my favourite recipe in the book, too, and my most requested dish. Pretty, crisp and chewy, it is a show-stopper that delivers the most satisfying bite; nobody can believe that it is tofu. ‘It tastes more chickeny than chicken,’ is probably my favourite quote of all. (Thank you, Teresa!) Tofu knots are often called ‘bean curd knots’ in Asian stores, and can usually be found in the aisle with other dried soup ingredients, as they are traditionally added to bulk up stews with their protein and texture, rather than fried until crispy as I do here.
Provided by Bonnie Chung
Number Of Ingredients 11
Steps:
- In a bowl, coat the softened tofu knots with the cornflour, until all the knobbly angles and curves are covered. Leave for 10 minutes to let the cornflour soak up the moisture around the tofu.
- In a frying pan, heat the oil until bubbling-hot and add some of the tofu knots. Be sure not to crowd the pan; you may have to cook them in batches. After 2–3 minutes, flip them over. Some angles will be golden brown and crisping up. Keep turning them until each knot is crispy and golden. Drain on kitchen paper (paper towels). If you are not finishing the dish straight away, pop them into a medium oven to keep them warm and crispy.
- Mix all the sauce ingredients together in a bowl, then put in a clean saucepan. Place over a medium heat until the sauce bubbles and starts to reduce.
- Throw the crispy tofu knots into the sweet, sticky sauce and mix to coat, then serve immediately, scattered with toasted sesame seeds and spring onions.
KAVEY EATS » SWEET & STICKY TOFU KNOTS
This is my team’s absolute favourite tofu dish, which is totally unexpected given that none of them had ever heard of ‘tofu knots’ before I first made it for them. To be fair, it is probably my favourite recipe in the book, too, and my most requested dish. Pretty, crisp and chewy, it is a show-stopper that delivers the most satisfying bite; nobody can believe that it is tofu. ‘It tastes more chickeny than chicken,’ is probably my favourite quote of all. (Thank you, Teresa!) Tofu knots are often called ‘bean curd knots’ in Asian stores, and can usually be found in the aisle with other dried soup ingredients, as they are traditionally added to bulk up stews with their protein and texture, rather than fried until crispy as I do here.
Provided by Bonnie Chung
Number Of Ingredients 11
Steps:
- In a bowl, coat the softened tofu knots with the cornflour, until all the knobbly angles and curves are covered. Leave for 10 minutes to let the cornflour soak up the moisture around the tofu.
- In a frying pan, heat the oil until bubbling-hot and add some of the tofu knots. Be sure not to crowd the pan; you may have to cook them in batches. After 2–3 minutes, flip them over. Some angles will be golden brown and crisping up. Keep turning them until each knot is crispy and golden. Drain on kitchen paper (paper towels). If you are not finishing the dish straight away, pop them into a medium oven to keep them warm and crispy.
- Mix all the sauce ingredients together in a bowl, then put in a clean saucepan. Place over a medium heat until the sauce bubbles and starts to reduce.
- Throw the crispy tofu knots into the sweet, sticky sauce and mix to coat, then serve immediately, scattered with toasted sesame seeds and spring onions.
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