I really really really really like tofu. I don't LOVE it when it is cold, but if it is warm (or deep fried) I will finish every last bit! I didn't know if David would like it or not, but thankfully he is pretty adventurous!!
In preparation for Lee's visit (we've planned the menu already!) I stocked up on a few Asian ingredients while I was in London over the weekend meaning that I was totally ready to rock the tofu yesterday!! Having lived in Toronto and London I sometimes find it annoying that there isn't more of a variety of international ingredients at my supermarket in Chelmsford. They are getting better...recently I have spied a Thai section of imported goods (not just UK brand name stuff) and also saw tinned bamboo shoots and water chestnuts yesterday in the "Indian and Chinese" section...there is hope, and I know that I can always request things...I might build up the courage!
In total this recipe took about 1 hour to complete (including time for marinating) and, although a bit fiddly, it was worth the organisation/preparation.
First the tofu is marinaded in hoisin sauce for 30 mins, then it is wrapped in softened rice paper wrappers with a corriander leaf and left to self-seal in the fridge for about 15 mins. All that can be done in advance (which is what I did) and then taken out and deep fried minutes before serving.
These Crackling Rice-paper Parcels with Hoisin Tofu were surprisingly amazing! I was actually really happy with myself. I rarely deep fry anything, and haven't used rice-paper wrappers before but the results were really nice. Some of the wrappers got a bit too brown, and one (in the middle) sort of split...but the taste and texture was really nice.