| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 4 | Servings | ||
INGREDIENTS
| 50 | g | Self-raising flour, 2oz |
| 100 | Water, 4 floz | |
| Salt and freshly ground | ||
| pepper | ||
| Vegetable oil for frying | ||
| 1 | 285 g tofu, cut into chunks | |
| 2 | T | Caster sugar |
| 2 | T | Red wine vinegar |
| 300 | g | Mixed berries, eg. |
| redcurrants | ||
| blackcurrants | ||
| blackberries | ||
| raspberries | ||
| blueberries 10oz | ||
| 2 | Shallots, finely diced |
INSTRUCTIONS
Make the salsa. Place the vinegar and sugar in a pan and gently heat to dissolve the sugar. Add the berries and shallots and poach gently for 10 minutes until softened. Allow to cool. Make the batter, place the flour in a bowl and gradually whisk in the water. Heat the oil in a deep pan until hot. Dip the tofu in the batter and deep fry for 1-2 minutes until the batter is crispy. Serve immediately with the salsa. Converted by MC_Buster. NOTES : A tasty way to serve tofu.Ideal for a supper party. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 283
Calories From Fat: 59
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 106.8mg
Potassium: 873.5mg
Carbohydrates: 44.4g
Fiber: 8.6g
Sugar: 22g
Protein: 16.8g