Crispy Fried Tofu With Pineapple Chutney

5.0 (1 reviews)

For the Chutney:
3 Tbsp. peanut oil
3 oz. minced red onions
1 tsp. minced fresh garlic
1 tsp. minced fresh ginger
1 Tbsp. chopped fresh cilantro
2 lb. finely chopped fresh pineapple
3/4 cup rice vinegar
1/2 cup orange juice
1/4 cup brown sugar
1/4 tsp. ground cardamom
1/4 tsp. crushed red pepper

For the Tofu:
2 1/4 cups unbleached flour
1 Tbsp. Chinese five-spice powder
8 oz. bread crumbs
2 Tbsp. sesame seeds
1 1/2 cups soy milk
6 lbs. extra firm tofu, sliced into pieces 1/2”x2”x3”

• In a large sauce pan, heat the oil over medium heat.
• Add the onions, garlic, ginger, and cilantro. Sauté for 2 minutes. Add the pineapple. Sauté 2 more minutes. Add the remaining chutney ingredients.
• Simmer 20 minutes, until thick and syrupy.
• Chill.
• Preheat fryer to 375°F.
• Combine the flour and five-spice powder in a bowl and set aside.
• Combine the bread crumbs and sesame seeds in a bowl. Set aside.
• Pour the soy milk into a small bowl. Dredge the tofu in the flour and dip into the soy milk. Press the tofu into the bread crumbs. Shake off excess crumbs.
• Immediately fry the tofu in the fryer for 2-3 minutes or until golden brown.
• Serve immediately with the pineapple chutney.

Makes 24 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind