Deep-Fried Tofu with Chilli Apricot Dipping Sauce

[Guest guest]

Deep-Fried Tofu with Chilli Apricot Dipping Sauce

 

 

2 long red chillies, sliced thinly

1/3 cup white vinegar

1/4 cup water

1/2 cup apricot conserve

1 green onion, chopped finely

1/2 cup rice flour

1 1/2 teaspoons five-spice powder

1 teaspoon salt

8 teaspoons sesame seeds

8 teaspoons black sesame seeds

two 300 g (10 1/2 oz) blocks silken tofu

vegetable oil for deep-frying

 

 

1. Make chilli apricot sauce by combining chilli, vinegar, water and

conserve in a small saucepan. Stir over medium heat until conserve

dissolves. Bring to a boil; simmer uncovered 5 minutes or until it

thickens slightly. Stir in green onion.

 

2. Combine flour, 5-spice, salt and seeds in a shallow bowl.

 

3. Cut tofu into 2 cm (3/4 " ) thick slices; pat dry with absorbent paper

 

4. Press tofu pieces into flour mixture.

 

5. Heat oil in large saucepan or wok to 180°C. Deep-fry tofu pieces (a

few at a time) until golden brown and heated through. Drain on

absorbent paper.

 

6. Serve immediately with chilli apricot dipping sauce.

 

 

Serves 4.

[Guest guest]

Hi Kim,

We are new to all of this and feeling a bit overwhelmed: our 4 year old son has

had longterm digestive problems and we have just had to consider the possibility

that he has an intolerance/sensitivity/allergy to something in our diet. We have

excluded wheat and gluten (as well treating him as we are both homeopaths) and

at the end of our first week that appears to be the solution.

We are used to being vegan, having been vegan for about 20 years, but felt very

daunted by this. We have so wanted our children to 'inherit' veganism as

something exciting and fun and to be proud of and to avoid it appearing as a set

of frustrating restrictions but this feels like even more of a challenge??

It has reminded us that we are not alone in this and I felt quite emotional

reading your yummy recipes. Thank you for making us feel better. I am off now to

do some cooking!!

All the best,

Miranda

-

Kim

Tuesday, September 18, 2007 8:55 AM

Deep-Fried Tofu with Chilli Apricot Dipping

Sauce

 

 

Deep-Fried Tofu with Chilli Apricot Dipping Sauce

 

2 long red chillies, sliced thinly

1/3 cup white vinegar

1/4 cup water

1/2 cup apricot conserve

1 green onion, chopped finely

1/2 cup rice flour

1 1/2 teaspoons five-spice powder

1 teaspoon salt

8 teaspoons sesame seeds

8 teaspoons black sesame seeds

two 300 g (10 1/2 oz) blocks silken tofu

vegetable oil for deep-frying

 

1. Make chilli apricot sauce by combining chilli, vinegar, water and

conserve in a small saucepan. Stir over medium heat until conserve

dissolves. Bring to a boil; simmer uncovered 5 minutes or until it

thickens slightly. Stir in green onion.

 

2. Combine flour, 5-spice, salt and seeds in a shallow bowl.

 

3. Cut tofu into 2 cm (3/4 " ) thick slices; pat dry with absorbent paper

 

4. Press tofu pieces into flour mixture.

 

5. Heat oil in large saucepan or wok to 180°C. Deep-fry tofu pieces (a

few at a time) until golden brown and heated through. Drain on

absorbent paper.

 

6. Serve immediately with chilli apricot dipping sauce.

 

Serves 4.

 

 

 

 

 

 

[Guest guest]

Hi Miranda,

 

I'm so glad the recipes I posted helped you. It can all be a little

overwhelming at first, but it does quickly become second nature. I've

been doing this for 5 1/2 years and I don't think I would know how to

go back even if I wanted too.

 

Have you looked in the Files ? We have thousands of recipes in there

.... some weird and many wonderful. There is a recipe for almost

anything you may want. Each and every recipe that is posted to the

group is filed neatly away in its category. There is also information

on useful books, websites and general gluten free tips.

 

I'm sure you will find this group very helpful and informative. We

have many very knowledgable members. You are not alone and this group

is here to help.

 

Happy cooking,

Kim, in Australia

 

 

 

 

, " m and s jondorf "

<g.jondorf wrote:

>

> Hi Kim,

> We are new to all of this and feeling a bit overwhelmed: our 4 year

old son has had longterm digestive problems and we have just had to

consider the possibility that he has an

intolerance/sensitivity/allergy to something in our diet. We have

excluded wheat and gluten (as well treating him as we are both

homeopaths) and at the end of our first week that appears to be the

solution.

> We are used to being vegan, having been vegan for about 20 years,

but felt very daunted by this. We have so wanted our children to

'inherit' veganism as something exciting and fun and to be proud of

and to avoid it appearing as a set of frustrating restrictions but

this feels like even more of a challenge??

> It has reminded us that we are not alone in this and I felt quite

emotional reading your yummy recipes. Thank you for making us feel

better. I am off now to do some cooking!!

> All the best,

> Miranda

[Guest guest]

Hi Kim,

Thanks so much for your cheery email. We are ploughing away with our cooking.

Always cooked a lot as you have to really, being vegan but we have had some

successes with our gf regime! Yummy 'cheeze' straws and lemon shortbread but not

doing so well with the more 'sensible' things like bread and pastry. My pizza

base was not very popular and neither was the pastry for my smoked tofu tart...

still thank you for the tip about the recipes on file I have had a quick look

and printed off a few!

Love Miranda

-

Kim

Friday, September 21, 2007 2:56 AM

Re: Deep-Fried Tofu with Chilli Apricot

Dipping Sauce

 

 

Hi Miranda,

 

I'm so glad the recipes I posted helped you. It can all be a little

overwhelming at first, but it does quickly become second nature. I've

been doing this for 5 1/2 years and I don't think I would know how to

go back even if I wanted too.

 

Have you looked in the Files ? We have thousands of recipes in there

... some weird and many wonderful. There is a recipe for almost

anything you may want. Each and every recipe that is posted to the

group is filed neatly away in its category. There is also information

on useful books, websites and general gluten free tips.

 

I'm sure you will find this group very helpful and informative. We

have many very knowledgable members. You are not alone and this group

is here to help.

 

Happy cooking,

Kim, in Australia

 

, " m and s jondorf "

<g.jondorf wrote:

>

> Hi Kim,

> We are new to all of this and feeling a bit overwhelmed: our 4 year

old son has had longterm digestive problems and we have just had to

consider the possibility that he has an

intolerance/sensitivity/allergy to something in our diet. We have

excluded wheat and gluten (as well treating him as we are both

homeopaths) and at the end of our first week that appears to be the

solution.

> We are used to being vegan, having been vegan for about 20 years,

but felt very daunted by this. We have so wanted our children to

'inherit' veganism as something exciting and fun and to be proud of

and to avoid it appearing as a set of frustrating restrictions but

this feels like even more of a challenge??

> It has reminded us that we are not alone in this and I felt quite

emotional reading your yummy recipes. Thank you for making us feel

better. I am off now to do some cooking!!

> All the best,

> Miranda

 

 

 

 

 

 

[Guest guest]

Could it be soy?

 

I am dairy/gluten and soy intolerant.

 

 

 

 

m and s jondorf <g.jondorf

 

Tuesday, 18 September, 2007 10:23:04 PM

Re: Deep-Fried Tofu with Chilli Apricot Dipping

Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

Hi Kim,

 

We are new to all of this and feeling a bit overwhelmed: our 4 year old son has

had longterm digestive problems and we have just had to consider the possibility

that he has an intolerance/ sensitivity/ allergy to something in our diet. We

have excluded wheat and gluten (as well treating him as we are both homeopaths)

and at the end of our first week that appears to be the solution.

 

We are used to being vegan, having been vegan for about 20 years, but felt very

daunted by this. We have so wanted our children to 'inherit' veganism as

something exciting and fun and to be proud of and to avoid it appearing as a set

of frustrating restrictions but this feels like even more of a challenge??

 

It has reminded us that we are not alone in this and I felt quite emotional

reading your yummy recipes. Thank you for making us feel better. I am off now to

do some cooking!!

 

All the best,

 

Miranda

 

-

 

Kim

 

Vegan-and-Gluten- Free@ .com

 

Tuesday, September 18, 2007 8:55 AM

 

[Vegan-and-Gluten- Free] Deep-Fried Tofu with Chilli Apricot Dipping

Sauce

 

 

 

Deep-Fried Tofu with Chilli Apricot Dipping Sauce

 

 

 

2 long red chillies, sliced thinly

 

1/3 cup white vinegar

 

1/4 cup water

 

1/2 cup apricot conserve

 

1 green onion, chopped finely

 

1/2 cup rice flour

 

1 1/2 teaspoons five-spice powder

 

1 teaspoon salt

 

8 teaspoons sesame seeds

 

8 teaspoons black sesame seeds

 

two 300 g (10 1/2 oz) blocks silken tofu

 

vegetable oil for deep-frying

 

 

 

1. Make chilli apricot sauce by combining chilli, vinegar, water and

 

conserve in a small saucepan. Stir over medium heat until conserve

 

dissolves. Bring to a boil; simmer uncovered 5 minutes or until it

 

thickens slightly. Stir in green onion.

 

 

 

2. Combine flour, 5-spice, salt and seeds in a shallow bowl.

 

 

 

3. Cut tofu into 2 cm (3/4 " ) thick slices; pat dry with absorbent paper

 

 

 

4. Press tofu pieces into flour mixture.

 

 

 

5. Heat oil in large saucepan or wok to 180°C. Deep-fry tofu pieces (a

 

few at a time) until golden brown and heated through. Drain on

 

absorbent paper.

 

 

 

6. Serve immediately with chilli apricot dipping sauce.

 

 

 

Serves 4.

 

 

 

 

[Guest guest]

, " Kim " <bearhouse5

wrote:

>

> Deep-Fried Tofu with Chilli Apricot Dipping Sauce

>

>

> This sounds like a great recipe. Only thing I worry about is that

most white vinegars are not gluten free... apple cider vinegar is

safe. Just my experience. Have a great day Bill

[Guest guest]

Bill

 

About 3 years ago the American and Canadian Dietetic Associations made the

determination that ALL vinegars, even those made from wheat (which are very

few) are gluten free by virtue of the process of distillation, which does

not permit the protein to pass into the end product. In N. America, most

white vinegars are made from corn in the first place, so are not, by

definition, able to have gluten any way.

 

BL

 

On 9/23/07, Bill B. <artthatsmokes wrote:

>

> --- In

<%40>,

> " Kim " <bearhouse5

> wrote:

> >

> > Deep-Fried Tofu with Chilli Apricot Dipping Sauce

> >

> >

> > This sounds like a great recipe. Only thing I worry about is that

> most white vinegars are not gluten free... apple cider vinegar is

> safe. Just my experience. Have a great day Bill

>

 

 

 

[Guest guest]

At 05:40 AM 9/24/2007, you wrote:

 

>Bill

>

>About 3 years ago the American and Canadian Dietetic Associations made the

>determination that ALL vinegars, even those made from wheat (which are very

>few) are gluten free by virtue of the process of distillation, which does

>not permit the protein to pass into the end product. In N. America, most

>white vinegars are made from corn in the first place, so are not, by

>definition, able to have gluten any way.

>

>BL

 

Malt vinegar, though, is NOT safe. And it's in Worcestershire Sauce,

damnit! I love that stuff.

 

Shannon

 

 

--

 

 

Version: 7.5.488 / Virus Database: 269.13.30/1025 - Release 9/23/2007 1:53

PM

[Guest guest]

Well worchestshire's not vegan anyway since it has anchovies - smile.

 

But we have a vegan gfcf worchestershire in stock now that alot of people

say they enjoy just as much as the original thing.

 

And from what I am given to understand, it really depends on who is making

your worchestershire in the first place. In the US, Lea and Perrins claims

they are gf, while in Canada, GB and Australia they do not. Different

formulations for different countries I guess.

 

BL

 

On 9/24/07, Shannon West <shanwest wrote:

>

> At 05:40 AM 9/24/2007, you wrote:

>

>

>

> Malt vinegar, though, is NOT safe. And it's in Worcestershire Sauce,

> damnit! I love that stuff.

>