| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 50 |
g |
Self-raising flour; (2oz) |
| 100 |
ml |
Water; (4 floz) |
|
|
Salt and freshly ground pepper |
|
|
Vegetable oil for frying |
| 1 |
|
285 g tofu; cut into chunks |
| 2 |
tb |
Caster sugar |
| 2 |
tb |
Red wine vinegar |
| 300 |
g |
Mixed berries; eg. redcurrants, |
|
|
; blackcurrants, |
|
|
; blackberries, |
|
|
; raspberries, |
|
|
; blueberries (10oz) |
| 2 |
|
Shallots; finely diced |
INSTRUCTIONS
FOR THE FRITTERS
FOR THE MIXED BERRY SALSA
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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