Tempura Tofu with Triple Cooked Chips and Tartare Sauce
One of my favourites!
Category
Dinner
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Author:
Stephen Shore
Ingredients
35g Cornflour
70g Plain Flour
80ml Chilled Sparkling Water
Vegetable Oil
1 Block of Firm Tofu
17g Baking Powder
2 Large Egg Yolk
1/2tsp English Mustard
200ml Olive Oil
1tbsp Capers
1tbsp Gherkins
1tbsp Fresh Chopped Parsley
1 Large Shallot
Splash of Lemon Juice
1tsp White Wine Vinegar
Tempura Tofu
Tartare Sauce Ingredients
Directions
Tempura Tofu
Cut the block of tofu into pieces, triangles, fingers or whichever shape you prefer.
Dip the tofu piece into the flour, this will help the batter stick.
Mix all the batter ingredients together.
Heat the oil to 180c.
Fry until the batter has crisped up nicely and begun to colour.
Tartare Sauce
Add egg yolk, vinegar and mustard to a bowl and slowly whisk in the olive oil a little bit at a time. Add the rest of the ingredients and combine well.
Triple Cooked Chips
Take 4 Maris Pipers or Koffman Potatoes, peel and cut into chunky chips.
First Cook
Using boiling salted water, cook the chips for 5 minutes. Remove from the water and allow to dry on kitchen towel.
Second Cook
Heat vegetable oil to 150c and cook for 5 minutes. Remove with a slotted spoon and allow to drain.
Third Cook
Heat goose or duck fat to 180c. Cook chips until golden brown and crispy.Our Chilli Jam is another great accompaniment to this dish.