Crispy Thai Fried Tofu

Tofu cubes with a golden crust that snaps under the tooth, revealing a tender, warm heart. The balance between chili and lime acidity wakes up the palate without masking the soy flavor.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 490
• Protein: 22 g
• Carbs: 25 g
• Fat: 34 g

Ingredients

• 500 g firm tofu ( pressed and cubed )
• 60 g Corn starch ( for coating )
• 750 ml Peanut oil ( for frying )
• 2 piece Garlic ( finely minced )
• 1 piece Thai chili ( sliced )
• 3 tbsp soy sauce
• 2 tbsp Lime juice
• 1 tbsp palm sugar ( grated )
• 30 g Peanut optional ( crushed )
• 1 piece Fresh cilantro optional ( leaves only )

Instructions

1. Pressing the tofu

   Wrap the firm tofu in a clean cloth. Place a heavy weight on top for 15 minutes to extract water. The tofu must be dry to the touch to ensure clean frying.

2. Cutting and coating

   Cut the tofu into regular 2 cm cubes. Toss them in cornstarch. Shake them in a sieve to remove excess: you want a veil of powder, not a paste.

3. Frying

   Heat the peanut oil to 180°C. Drop the cubes in without overlapping. When the crust is rigid, pale gold, and sounds hollow under the tongs, drain on paper towels.

4. Seasoning

   Mince the garlic and chili. Mix with soy sauce, lime juice, and palm sugar. Pour over the still-hot tofu so the sauce coats the crust instantly.

Chef's tips

• Do not skip pressing: wet tofu will never get crispy, it will boil in the oil.
• Cornstarch provides a much thinner and snappier crust than wheat flour.
• Serve immediately. As soon as the tofu cools, internal steam softens the crust.

Storage

Consume immediately to keep the crunch. Does not store well once fried.