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Elly's sesame-crusted tofu with cranberry & plum dip
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Makes: 24 cubes
2 x 225g packs The Tofoo Co Smoked Organic Tofu Extra Firm
240g jar Cooks’ Ingredients Plum Sauce
2 tbsp soy sauce
90g wild cranberry sauce
5 tbsp cornflour
2 tbsp black sesame seeds
2 tbsp white sesame seeds
Sunflower or vegetable oil, for frying
1. Drain the tofu and use kitchen towel to blot dry. Cut the tofu blocks in half, then cut each half into six even cubes. You will have 24 cubes in total. Put 150g plum sauce and the soy sauce in a shallow dish, mix together, then add the tofu, toss well and set aside to marinate for 30 minutes.
2. Make the dip by combining the remaining plum sauce and cranberry sauce in a small saucepan and heating gently. Stir to combine, pour into a small serving bowl and set aside.
3. Put the cornflour and sesame seeds in a small bag and shake to mix well. Add the tofu (a few cubes at a time) and shake to completely coat. Repeat until all the tofu is totally coated in the sesame seed mix. Add enough oil to a small saucepan to reach 2cm depth and start heating over a medium heat. When the oil begins to marble and shimmer, fry the tofu in batches, for about 4 minutes, or until golden on all sides. When done, remove the tofu from the pan using a slotted spoon and drain on a kitchen towel-lined plate.
4 Serve on bamboo skewers (3 on each skewer) or individually on cocktail sticks with the plum/cranberry sauce to dip into.
Typical values per serving:
This recipe was first published in December 2019.