Tofu Fritters with Sweet Chilli Sauce

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Tofu Fritters with Sweet Chilli Sauce

 

 

vegetable oil, for deep-frying (-OR- shallow frying)

8 iceberg lettuce leaves

1 large carrot, sliced thinly

1 Lebanese cucumber, sliced thinly

3 limes, halved

2/3 cup sweet chilli sauce

 

Tofu Fritters:

 

600g firm tofu, chopped

250g cooked jasmine rice

2 cm (3/4 " ) piece fresh ginger, grated

3 teaspoons sambal oelek (bottled chopped chilli)

2 cloves garlic, crushed

2 green onions, chopped

1/2 cup firmly packed fresh coriander leaves

1 teaspoon ground cumin

2 teaspoons finely grated lime rind

salt and freshly ground black pepper, to taste

 

 

1. For the tofu fritters, process the fritter ingredients until just

combined.

 

2. Heat the oil in a large saucepan or wok.

 

3. Shape heaped tablespoons of the fritter mixture in ovals or rounds.

Deep-fry them, in batches, in the hot oil until browned lightly. Drain

on absorbent paper.

 

4. Serve the fritters immediately with whole lettuce leaves, carrot,

cucumber, lime and sweet chilli sauce.

 

 

Serves 4.