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Kylie Kwong

Deep-Fried Silken Tofu with Spiral Organic Spelt Syrup and Tamari

RECIPE BY: Kylie Kwong


  • 300g silken tofu
  • safflower or sunflower oil, for deep frying
  • 1/3 cup (50g) cornflour, for dusting
  • 1/3 cup (80ml) Spiral spelt syrup
  • 1½ tablespoons Spiral tamari
  • juice of 1 lemon


Gently remove the tofu from packet and invert onto a plate. Carefully slice into 6 cubes by cutting tofu lengthways in half, then crossways into thirds, draining off any excess liquid.

Heat oil in a wok until surface seems to shimmer slightly. Lightly coat tofu pieces in cornflour and, using a spatula, carefully lower into hot oil. Don’t coat the tofu in advance of heating the oil or the coating will become too moist and sticky. Deep fry the tofu for about 4 minutes or until lightly browned and crisp. Remove with a slotted spoon and drain well on paper towel.

To make the sauce place spelt syrup and tamari in a small pan, bring to the boil and cook for 2 minutes. Take off the heat and add lemon juice.

To serve arrange the tofu on a serving platter. Drizzle with the sauce, garnish with Sichuan pepper and salt, and serve immediately.

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