Dau Hu Chien Gion (Crispy Tofu with Tamarind Sauce), Made with Monk Fruit Sweetener

Method

1. Cut each piece of tofu into 4. Rinse the cilantro and chop it finely. Steep the tamarind in boiling water and strain for the pulp.
2. Mix 150ml cold water with 100g crispy frying flour, stir until smooth and leave for 10 minutes for the flour to swell.
3. Set a pan over the heat with 1 tablespoon cooking oil, and once it is hot add 1 teaspoon minced lemongrass, fry until fragrant, then turn off the heat.
4. Add the strained tamarind with 1/2 tablespoon seasoning powder, 1 tablespoon vegan fish sauce and 3 tablespoons kOBE Monk Fruit Blend, stir well, then bring to a boil so the seasoning dissolves and the sauce thickens. Taste again, since every batch of tamarind has its own sourness.
5. Turn off the heat and stir in 1 tablespoon chili sauce and the remaining 1 teaspoon minced lemongrass. Once the sauce has cooled, add 5g cilantro and 5g crushed roasted peanuts.
6. Dip the tofu in the batter, roll it in 100g panko breadcrumbs, then fry over medium heat until golden on all sides and drain on paper towel.
7. Serve hot with the tamarind sauce.

Tips

• Fry over medium heat so the crust browns evenly without drying the inside of the tofu.
• Taste the sauce again after mixing, since the sourness of tamarind varies.
• Spoon the tamarind sauce over only at the table, as an early pour softens the crust straight away.
• Rest the crispy frying batter for a full 10 minutes, as the risen batter clings to the tofu better.
• Pat the tofu dry before dipping it in batter, since wet tofu makes the batter slide off.
• Add the cilantro and peanuts once the sauce has cooled to keep them crisp.