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Tofu balls with salad

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow

Salad dressing

  • 3 cloves garlic, chopped
  • ½ cup (80 g) roasted unsalted peanuts
  • 2 tablespoons tamari
  • ⅓ cup (80 ml) lime juice
  • 2 tablespoons soft brown sugar
  • 300 g hard tofu, roughly chopped
  • 1 tablespoon chopped fresh garlic chives
  • 2 tablespoons sweet chilli sauce
  • 2 fresh kaffir lime leaves, finely shredded
  • 1 stem lemon grass, white part only, sliced
  • oil, for deep-frying
  • 50 g mixed lettuce leaves
  • 1 small Lebanese cucumber, halved lengthways and sliced diagonally
  • 1 small red onion, sliced
  • ½ avocado, sliced

Method

1. To make the salad dressing, place the garlic, peanuts, tamari, lime juice and brown sugar in a food processor or blender and process until smooth, adding 2–3 tablespoons of water to achieve the desired consistency. Transfer to a bowl.

2. Put the tofu, chives, sweet chilli sauce, kaffir lime leaves and lemon grass in a food processor and process until smooth. Transfer to a bowl and form the mixture into 12 golf ball-sized balls.

3. Fill a wok or deep heavy-based saucepan one third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Cook the tofu balls in batches for 2 minutes, or until browned. Remove, drain on paper towels and sprinkle with salt.

4. Put the lettuce, cucumber, onion and avocado on a serving platter and arrange the tofu balls on top. Serve immediately with the dressing.

Main ingredient:
Tofu/Beancurd
Course:
Dinner, Finger-food
Occasion:
Midweek dinner

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