{"id":13624,"date":"2021-01-25T22:41:15","date_gmt":"2021-01-26T03:41:15","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=13624"},"modified":"2021-01-26T00:19:09","modified_gmt":"2021-01-26T05:19:09","slug":"crispy-battered-turmeric-tofu","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/crispy-battered-turmeric-tofu\/","title":{"rendered":"Crispy Battered Turmeric Tofu with Spicy Mayo"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

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Tofu fried in batter is a dish that I make every now and then. I\u2019ve 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\u2019m 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.<\/p>\n\n\n\n

What type of tofu to use?<\/strong><\/h3>\n\n\n\n

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\u2019t 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.<\/p>\n\n\n\n

\"Slices <\/picture><\/figure><\/div>\n\n\n\n
\"Marinated <\/picture><\/figure><\/div>\n\n\n\n

What type of flour is appropriate?<\/strong><\/h3>\n\n\n\n

This recipe is gluten-free and I\u2019ve used rice flour. You may also substitute with chickpea flour. If you don\u2019t need the recipe to be gluten-free, all-purpose or plain flour will work well. Either way, don\u2019t omit the cornstarch as it makes the coating extra crispy and holds the batter together.<\/p>\n\n\n\n

\"Lightly <\/picture><\/figure><\/div>\n\n\n\n

Batter consistency<\/strong><\/h3>\n\n\n\n

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. <\/p>\n\n\n\n

The batter should neither be too thick nor too thin. If the batter is too thick, you\u2019ll 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\u2019t adhere properly to the tofu and may peel away when fried.<\/p>\n\n\n\n

\"Coating <\/picture><\/figure><\/div>\n\n\n\n

Can you bake battered tofu?<\/strong><\/h3>\n\n\n\n

Frying produces the best results by far. I haven\u2019t 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\u2019s fine too. <\/p>\n\n\n\n

\"shallow <\/picture><\/figure><\/div>\n\n\n\n

Looking for more tofu recipes? We have plenty on the blog which you might like:<\/strong>

Braised Tofu and Vegetable Curry<\/a>

Tandoori Tofu Jackfruit Kebabs<\/a>

Red Curry with Tofu and Vegetables<\/a>

Five Spice Sticky Tofu and Mushrooms<\/a>

One-Pot Smoked Tofu Mushroom Stroganoff with Green Beans<\/a><\/p>\n\n\n\n

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And while you’re on Pinterest, come follow and pin along with us<\/a>.<\/p>\n\n\n\n

\"Crispy <\/picture><\/figure><\/div>\n\n\n\n