Hî-ôan Bhaja (Crispy Taiwanese Tofu Fritters)

Ingredients

In this Bengali adaptation of Hî-ôan, we replace some of the Taiwanese ingredients with Bengali spices and flavors. The original dish uses soy sauce and sesame oil for marinating the tofu, while we use a blend of turmeric, cumin, coriander, and chili powder to infuse the tofu with Bengali flavors. Additionally, we coat the tofu in a batter made from chickpea flour instead of the traditional cornstarch or potato starch used in Taiwanese cuisine. We alse have the original recipe for Hî-ôan, so you can check it out.

• 400g (14 oz) firm tofu, cut into cubes 400g (14 oz) firm tofu, cut into cubes
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt to taste Salt to taste
• 150g (1 cup) chickpea flour 150g (1 cup) chickpea flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• Water, as needed Water, as needed
• Vegetable oil, for deep frying Vegetable oil, for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 1.5g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 15g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the turmeric powder, cumin powder, coriander powder, chili powder, and salt.
2. 2.
   Add the tofu cubes to the bowl and gently toss until the tofu is coated with the spice mixture. Let it marinate for 15-20 minutes.
3. 3.
   In a separate bowl, mix the chickpea flour, baking powder, and a pinch of salt. Gradually add water to make a smooth batter.
4. 4.
   Heat vegetable oil in a deep pan or wok over medium heat.
5. 5.
   Dip each marinated tofu cube into the batter, ensuring it is evenly coated, and carefully drop it into the hot oil.
6. 6.
   Fry the tofu cubes in batches until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Hî-ôan Bhaja hot with your favorite chutney or sauce.

Treat your ingredients with care...

• Tofu — Press the tofu before marinating to remove excess moisture and enhance its ability to absorb flavors.
• Chickpea flour — Ensure the batter is smooth and lump-free for a crispy coating.

Tips & Tricks

• For extra crispiness, double-coat the tofu by dipping it in the batter twice before frying.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder.
• Serve the Hî-ôan Bhaja immediately after frying to enjoy the best texture.

Serving advice

Serve the Hî-ôan Bhaja as an appetizer or snack with a side of tangy tamarind chutney or mint-coriander chutney. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Arrange the crispy tofu fritters on a platter and sprinkle some chaat masala or roasted cumin powder on top for an extra burst of flavor. Serve with a colorful chutney for an appealing presentation.