Deep fried chickpea tofu with peanuts and chilli
I recently went to Peg in Hackney and had the best tofu I’ve ever had in my life. It was crunchy, soft in the middle, spicy and just beautiful. Literally just after I left the restaurant I walked into the nearest shop to buy all the tofu they had to give it a go myself. It’s such a treat, and vegan!
Ingredients
300g silken tofu
2dl chickpea flour
salt & pepper
Oil for deep frying
2-3 tsp chilli oil
1-2 spring onions
2 msk roughly chopped, salted and toasted peanuts
Method
Cut the tofu in 8 equal sized pieces and let drain on some paper/cloth
Heat up the oil in a thick pan or deep fryer to 180 degrees. Make sure there is enough oil to cover the tofu.
In a small bowl add the chilli oil and chopped peanuts and mix. Set a side.
Thinly slice the spring onion on an angle. Set a side.
Roll the tofu pieces in the chickpea flour. As tofu contains a lot of liquid you will need to repeat this process a couple of times.
Once the oil has come up to temperature drop in the tofu and fry until golden and crispy.
Arrange the tofu pieces on a plate and sprinkle the chilli oil and peanuts over the cubes. Garnish with the spring onions and serve immediately.
