Crispy Thai Fried Tofu
Ingredients
- 500 gfirm tofu (pressed and cubed)
- 60 gCorn starch (for coating)
- 750 mlPeanut oil (for frying)
- 2 pcGarlic (finely minced)
- 1 pcThai chili (sliced)
- 3 tbspsoy sauce
- 2 tbspLime juice
- 1 tbsppalm sugar (grated)
- 30 gPeanut (crushed)
- 1 pcFresh cilantro (leaves only)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately to keep the crunch. Does not store well once fried.
