Pat the tofu dry and cut into slices approximately 1½ cm thick. Grate fresh ginger and cut the spring onion into thin slices.
Heat all of the ingredients for the dip in a pan on a low heat – do not allow to boil.
Dip the tofu slices in the potato flour and deep-fry them in oil at 170˚C. Alternatively, fry the tofu in a frying pan on both sides for 2-3 minutes until golden brown and crispy.
Serve the tofu hot with vegetables or salad alongside the dip.
Recipe as PDF
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