Deep-Fried Tofu with Shallots & Cumin

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Deep-fried Tofu with Shallots & Cumin (Tofu Hat Yai)

This delicious deep-fried tofu with shallots and cumin is my vegetarian take on Thailand’s popular deep-fried chicken, gai Hat Yai. It originated in the southern city of Haat Yai and is now found all over the country. Deep-fried shallots (see video below) are the traditional accompaniment and make deep-fried tofu just as special as they do chicken. The addition of cumin and five spice is a David Thompson inspiration, which takes this Thai street food classic from good to great! Top off your tofu Hat Yai with a glass of John Gehrig Wines’ RG Riesling from the King Valley. RG indicates Ross Gehrig’s premium quality wines and, released with a bit of age, this is a mouth-filling, tongue-tingling, beautifully-balanced Aussie riesling that harmonises perfectly with full-flavoured deep-fried tofu with shallots and cumin (it’s great value too).

Serves 2 as part of a meal

Ingredients
  • 200g firm tofu (7oz)
    Vegetable oil, for deep-frying
    ¼ cup plain flour (35g)
  • 1 teaspoon cumin seeds, toasted and coarsely ground
  • 1 teaspoon ground Chinese five spice
  • 1 tablespoon deep-fried shallots
  • Salt flakes, to taste
  • Chilli sauce, for serving

Brine

  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon coriander seeds, toasted
  • 2 coriander roots, scrubbed and chopped
  • 2 cloves garlic, chopped
  • 1 red shallot, chopped
  • 1½ cups water (375ml)
  • 3 teaspoons shaved palm sugar
  • 2 teaspoons salt flakes (10g)
  • ¼ teaspoon Chinese five spice
  • 1 small star anise
  • 1 pandanus leaf, washed, trimmed and knotted (optional)
  • Pinch galangal powder
  • A grind white pepper
  • A grind black pepper
Method
  1. Make Brine: Place cumin and coriander seeds in a mortar and use a pestle to coarsely crack them. Add coriander root, garlic and shallot and pound to form a coarse paste.
  2. Place in a saucepan with remaining ingredients. Bring to the boil, reduce heat and simmer for 2–3 minutes. Set aside to cool then refrigerate until completely cold.
  3. Cut tofu into cubes about 3cm (1″) thick.
  4. Place in Brine, cover and set aside for an hour or so.
  5. Remove from Brine and pat dry.
  6. Heat oil in a saucepan or deep-fryer.
  7. Meanwhile, place flour in a bag with half the cumin and half the five spice and mix well.
  8. Add tofu and toss to coat well then shake off excess flour.
  9. Deep-fry for about 3 minutes, turning occasionally, until well coloured. Drain on a paper towel-lined rack.
  10. Pile onto a platter and scatter with deep-fried shallots, remaining cumin and five spice and a good sprinkle of salt.
  11. Serve tofu hat yai with chilli sauce on the side.
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