Fried Bean Curd with Hot and Sweet Dip


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A simple yet fancy finger food that fits a lazy Saturday afternoon just as well as a party for adults, fried bean curd with hot and sweet dip can be prepared quite easily by anybody. Use your creativity to make this in varied shapes, and serve with other dips or sauces too!

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Makes 4 servings
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1 1/2 cups firm tofu (bean curd/ soya paneer) or paneer (cottage cheese) cubes
cornflour for rolling

For The Hot and Sweet Dip
1 tbsp dry red chilli flakes (paprika)
1/4 cup sugar
1 tbsp vinegar
salt to taste

For the hot and sweet dip

  1. Combine the sugar, vinegar, salt, chilli flakes and ¼ cup of water in a broad non-stick pan and cook on a medium flame for 4 minutes, while stirring occasionally. Keep aside to cool completely.

How to proceed

  1. Roll the tofu cubes in the cornflour till they are evenly coated from all the sides.
  2. Heat the oil in a deep non-stick kadhai and deep-fry a few pieces on a medium flame till they turn golden brown in colour from all the sides.
  3. Drain on an absorbent paper.
  4. Serve immediately with the hot and sweet dip.
RECIPE SOURCE : Thai CookingBuy this cookbook
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