Crunchy Sesame Nuggets
1 cake (10 oz/300 g) firm tofu,
1 cup (250 ml) water
1/4 cup (60 ml) Aloha shoyu
1 teaspoon grated fresh ginger
2 tablespoons mirin or sweet white wine
1/4 cup (45 g) all-purpose (plain) flour
2 eggs, lightly beaten with 2 tablespoons water
3/4 cup (60 g) crushed shredded wheat breakfast cereal
Oil, for deep-frying
Creamy Sweet Chili Sauce
31/2 oz (100 g) silken tofu, drained
1/4 cup (60 ml) sweet chili sauce
1 teaspoon Aloha shoyu
1 teaspoon chopped coriander leaves (cilantro)
1. In a medium saucepan, combine the tofu, water, soy sauce, ginger and mirin. Gradually bring to a boil, reduce the heat and simmer for 15 minutes, turning the tofu occasionally. Remove from the heat and let cool for 5 minutes.
2. Cut the tofu into 1-inch (2.5 cm) blocks and lightly dust them with the flour. Dip the tofu blocks into the egg mixture, draining off any excess, then dredge them in the crushed wheat flakes.
3. Make the Creamy Sweet Chili Sauce by processing the soft tofu in a blender until smooth. Add the chili sauce, soy sauce and coriander leaves and mix until well combined.
4. Fill a deep saucepan or wok one-third full with oil and heat to 365°F (185°C). Deep-fry the tofu in batches until golden, 2–3 minutes. Drain on paper towels and serve immediately, with the Creamy Sweet Chili Sauce.