Delicious slices of tofu marinated in turmeric with a hint of black pepper, coated in lightly spiced batter. Crispy battered tofu can be enjoyed on its own as an appetiser, or accompanied with other side dishes as part of a meal.
Tofu fried in batter is a dish that I make every now and then. I’ve had this recipe stashed away for quite a while now, but with so much happening this past year, out there as well as personally, I’m only able to share it now. Since you’re probably here for the recipe and not particularly for my ramble, let’s move onto how to make some delicious battered turmeric tofu.
What type of tofu to use?
I personally love medium-firm tofu for this application because of the softer texture that contrasts nicely with the crispy coating, although it will require a little more care when frying. Firm or extra firm tofu are excellent choices too. I don’t usually press the tofu, I only lightly pat the tofu slices in between some absorbent kitchen paper or a clean towel before marinating them in turmeric and a pinch of black pepper.
What type of flour is appropriate?
This recipe is gluten-free and I’ve used rice flour. You may also substitute with chickpea flour. If you don’t need the recipe to be gluten-free, all-purpose or plain flour will work well. Either way, don’t omit the cornstarch as it makes the coating extra crispy and holds the batter together.
Depending on the type of flour, you may need to adjust the amount of water in the recipe. I suggest you start adding a little water to the flour to make a thick paste, then continue adding more until you obtain a batter of pouring consistency.
The batter should neither be too thick nor too thin. If the batter is too thick, you’ll end up with a crust that is far too thick and it may separate from the tofu. If the batter is too thin or runny, it won’t adhere properly to the tofu and may peel away when fried.
Can you bake battered tofu?
Frying produces the best results by far. I haven’t tried baking battered tofu, but I would think it may not turn out as airy and crispy as when fried. Most of the time, I shallow-fry the tofu, but if you prefer deep frying, that’s fine too.
Looking for more tofu recipes? We have plenty on the blog which you might like:
Braised Tofu and Vegetable Curry
Tandoori Tofu Jackfruit Kebabs
Red Curry with Tofu and Vegetables
Five Spice Sticky Tofu and Mushrooms
One-Pot Smoked Tofu Mushroom Stroganoff with Green Beans
And while you’re on Pinterest, come follow and pin along with us.
For the tofu:
- 1 block [450 g] medium-firm or firm tofu
- 1 teaspoon turmeric
- Pinch of black pepper
For the batter:
- 160 g [1 cup] rice flour (or all-purpose/plain flour)
- ½ teaspoon baking powder
- 1 teaspoon cornstarch, or potato starch or arrowroot
- ½ teaspoon coriander powder
- A pinch of turmeric
- Salt and pepper to taste
- 225 ml [approx. 1 cup minus 1 tablespoon] water, adjust as needed
For shallow/deep frying
- Cooking oil
- 1 teaspoon Sriracha, or other chilli/hot sauce
- ¼ teaspoon sweet paprika
- ½ teaspoon maple syrup, or other sweetener
- 3-4 tablespoons vegan mayonnaise, try this homemade version
- 1 teaspoon lime juice
- 1 tablespoon water, if needed to adjust consistency
Slice the tofu about 1 cm or less than 1/2-inch thick. Pat between sheets of absorbent paper or a clean towel. Sprinkle and rub tofu with the turmeric and black pepper.
Let the tofu marinate for a few minutes, meanwhile make the batter.
Mix all the dry batter ingredients together, then slowly add a little water while stirring to form a thick paste first. Continue adding the rest of the water to make a thick batter of pouring consistency. If the batter is too thick it will come off the tofu when fried, if too thin it won’t adhere properly.
Set the batter aside for a few minutes while you prepare the oil for frying.
In a skillet, place about ½ cm (¼ inch) of cooking oil (add more oil if deep frying), heat on medium-high temperature until oil is hot but not fuming. To know the oil is the right temperature, place the tip of a wooden chopstick in the oil, if small bubbles appear quickly, the oil is ready.
Dip each tofu slice into the batter, turn and coat evenly on both sides. Lift the battered tofu with the fork and gently lower the tofu in the oil.
Repeat for the rest of the tofu.
Do not overcrowd the pan, fry 3 - 5 slices at a time depending on the size of the pan, otherwise it will be difficult to turn the tofu.
Once golden on one side, turn and fry on the other side.
Once fried, remove the tofu from the oil and let drain on some absorbent paper.
To make the dipping sauce, mix and stir all ingredients together.
Serve warm with dipping sauce as an appetiser or over rice with soy sauce, salad or side veggies as a meal.
Homemade vegan mayonnaise - https://veganlovlie.com/mayonnaise-recipe-lowfat-soyfree-vegan/
Recipe by Teenuja Dahari - original link - https://veganlovlie.com/crispy-battered-turmeric-tofu