Deep Fried Tofu with Peanut Lime Crust on Pak Choi

For the fried tofu with peanut-lime crust on pak choi, combine flour, soy sauce, peanut cream, half of the kaffir lime leaves and the salt in a bowl.

Slowly add 100 ml of water, stirring until a thick batter is formed. Fill a heavy-bottomed saucepan one-third full with oil and heat to 190°C.

Fry 2 or possibly 3 tofu slices through the batter for 2 minutes until golden brown. Drain on kitchen roll and prepare the remaining tofu slices in the same way.

Steam the pak choi in a saucepan for 2-3 minutes – it should still have bite and not lose its green color. Divide evenly among plates and arrange 3 tofu slices on each plate.

Drizzle with a little chili sauce and garnish with the remaining kaffir lime leaves.

Preparation Tip:

The fried tofu with peanut-lime crust on pak choi can also be smoked. Thus, the tofu in the batter also has something spicy.

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