crispy, fish ball flavour, sweet and tangy sauce
Mix the flour coating mix with 225 ml water and a pinch of salt.
Add enough oil to a large saucepan to reach a depth of 6cm. Place over high heat. To test when oil is ready, a cube of bread turns golden-brown in 10 seconds.
Coat the fish tofu cubes in the frying mix and deep-fry them in batches until golden.
Using a slotted spoon, transfer the fried fish tofu onto paper towels to drain. Plate up, and serve warm with chilli sauce or sweet chilli sauce.