Crispy Bean Curd Cubes with Peanut Dipping Sauce

These deep-fried tofu cubes come out of the hot oil with a golden, crackly shell and a soft, creamy center. Dipped in a spicy peanut sauce loaded with roasted peanuts, cilantro, rice vinegar, and chile oil, they become a seriously addictive vegetarian appetizer that disappears fast.

The peanut dipping sauce takes about 2 minutes to stir together and the balance of flavors is spot-on: sweet from the sugar, sour from rice vinegar, salty from the peanuts, and a slow burn from the chile oil. It is designed to contrast the mild, neutral bean curd with maximum punch in every dip.

Frying in peanut oil is a deliberate choice. It has a high smoke point that handles the deep-fry temperatures without breaking down, and it adds a subtle nuttiness that echoes the peanut sauce.

Pro Tips

• Press the bean curd for at least 20 minutes before cutting into cubes. Water-logged tofu splatters violently in hot oil and will not crisp properly.
• Fry in two batches. Overcrowding drops the oil temperature, and the cubes steam instead of frying, giving you soggy results.
• Get the oil almost to smoking before adding the tofu. A hot start is what creates that instant crust on the outside.
• Drain on paper towels immediately and serve right away. Crispy tofu goes soft fast as it cools.

Variations

• Add a tablespoon of soy sauce to the dipping sauce for more umami depth.
• Toss the fried cubes in a sweet chili glaze instead of serving with a dipping sauce.
• Serve over steamed rice with stir-fried vegetables for a full meal.