Fried Bean Curd with Hot and Sweet Dip
by Tarla Dalal
26 Nov 2013
This recipe has been viewed 35697 times
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!
Fried Bean Curd with Hot and Sweet Dip recipe - How to make Fried Bean Curd with Hot and Sweet Dip
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 1/2 cups firm tofu (bean curd/ soya paneer) cubes or paneer (cottage cheese) cubes
cornflour for rolling
oil for deep-frying
For The Hot and Sweet Dip
1 tbsp dry red chilli flakes (paprika)
1/4 cup sugar
1 tbsp vinegar
salt to taste
Method
For the hot and sweet dip
How to proceed
For the hot and sweet dip
- For the hot and sweet dip
- Combine the sugar, vinegar, salt, chilli flakes and ΒΌ 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
- How to proceed
- Roll the tofu cubes in the cornflour till they are evenly coated from all the sides.
- 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.
- Drain on an absorbent paper.
- Serve immediately with the hot and sweet dip.
Nutrient values per serving
| Energy | 206 cal |
| Protein | 4.7 g |
| Carbohydrates | 16.8 g |
| Fiber | 4 g |
| Fat | 13.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 105.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 0 mcg |
| Calcium | 0 mg |
| Iron | 0 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0 mg |
| Potassium | 0 mg |
| Zinc | 0 mg |
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