Remove with a slotted spoon and drain on paper towel. Add the lemongrass and chilli mixture, stirring constantly so it colours evenly.
Pour out two-thirds of the frying oil and return the wok, with the remaining oil, to the heat. Remove the tofu from the oil and drain on paper towel before arranging on a platter. Heat about 5 cm (2 inches) of oil in a wok or deep frying pan to 180☌ (350☏), or until a cube of bread dropped into the oil browns in 15 seconds.įry the tofu in batches for 2–4 minutes, until lightly golden and crisp on the outside.
Do the same with the chilli, then mix together with the kaffir lime and set aside.Ĭut the tofu into 4 cm (1 1/2 inch) cubes and pat dry with paper towel. Using a sharp knife, thinly cut the lemongrass stems, on an angle, into 2 cm ( 3/4 inch) lengths.
Make sure you drain the tofu and thoroughly pat dry with paper towel before frying it, or the oil will spit when you add the tofu." ~ Tracey Lister & Andreas Pohl. Put the chopstick into the oil: when small bubbles rise to the surface, the temperature is just right. "In Vietnam, a wooden chopstick is used to work out whether a pan of oil is hot enough for frying.
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