TOFU FRITTERS WITH TOMATO SAMBAL – BREGEDAL TAHU - Cuisine Magazine

Recipes, food styling & dish photography Emma Galloway

	300g tofu, grated (I use Tonzu organic tofu)
	2 makrut (kaffir) lime leaves, ribs removed, and leaves finely shredded
	1 large free-range egg
	neutral oil such as rice bran, sunflower or grapeseed oil, to deep-fry
	FOR THE SPICE PASTE
	1 teaspoon coriander seeds
	2 candlenuts (or 4 blanched almonds)
	2 cloves garlic
	1 long red chilli, de-seeded and roughly chopped
	2 teaspoons finely grated ginger
	3 teaspoons finely grated fresh turmeric (or 1⁄2 teaspoon ground turmeric)
	1 teaspoon coconut sugar
	1⁄2 teaspoon fine sea salt
	TOMATO SAMBAL
	4 long red chilies, de-seeded and roughly chopped
	3 shallots, roughly chopped
	6 cloves garlic
	4 candlenuts (or 8 blanched almonds)
	3 medium tomatoes, roughly chopped
	1 & 1⁄2 teaspoons fine sea salt
	1⁄3 cup peanut oil

1.	Blend or pound the spice paste ingredients in a small food processor or mortar and pestle to form a rough paste.
2.	You don’t want it completely smooth, a little texture is good.
3.	Transfer to a bowl, add the grated tofu and shredded lime leaves.
4.	Using a fork, mash the mixture together until it resembles scrambled eggs.
5.	Stir through the egg.
6.	Heat at least 2.5 cm of oil in a small saucepan over a medium- high heat.
7.	To test if it’s hot enough, place the end of a chopstick into the oil – it should sizzle and bubble instantly around the wood.
8.	Shape tablespoonfuls of mixture using two spoons, then drop them gently into the hot oil, 2-3 fritters at a time.
9.	Cook for 45-60 seconds, or until they’ve risen to the surface and are golden brown.
10.	Remove with a slotted spoon and transfer to a paper-towel lined plate.
11.	Repeat with remaining mixture, then serve immediately with tomato sambal.
12.	To make the tomato sambal, combine all the ingredients except the peanut oil in a food processor and pulse until it reaches the consistency of tomato salsa.
13.	Heat the oil in a small saucepan over a medium-high heat, add the tomato mixture and bring to the boil.
14.	Reduce the heat and simmer for 5 minutes, or until reduced and thick.
15.	Taste and add more salt if needed.
16.	Leftovers can be stored in a fridge in a covered container for 1 week.

TOFU FRITTERS WITH TOMATO SAMBAL – BREGEDAL TAHU