Deep-Fried Tofu with Peanut Sauce
Submitted by abstractor815
Crispy fried tofu served with a Thai-style peanut dipping sauce made from garlic, cilantro root, chili, and rice vinegar. A spicy, tangy vegetarian appetizer or snack ready in 25 minutes.
YIELD
6 servingsPREP
20 minCOOK
5 minREADY
25 minIf you’ve ever had street food in Thailand, you know this combo: golden, crunchy tofu cubes with a punchy peanut dipping sauce that hits every note at once.
The sauce is where the magic lives. Garlic, cilantro root, and dried red chilies get pounded into a paste, then loosened with rice vinegar and sweetened with sugar water. Chopped peanuts give it body, and a scattering of red pepper flakes on top adds heat that builds with every bite.
Serve it hot from the wok or at room temperature. Either way, it’s gone fast.
Kitchen Tips
- Use firm or extra-firm tofu and press it well before cubing. The drier it goes in, the crispier it comes out
- If you can find pre-fried tofu at your Asian grocery, just give it a quick one-minute dip in hot oil to refresh the crunch
- The peanut sauce keeps well in the fridge for a few days, so double up if you want leftovers for dipping veggies or spring rolls
Ingredients
Directions
Cut the tofu into cubes 1” X 1” X 1 ½". Set aside.
Make a paste of the garlic, cilantro root, chili peppers and salt.
Add the vinegar and mix.
Dissolve the sugar in ¼ cup hot water and add it to the paste along with the peanuts.
Sprinkle with cilantro leaves and red pepper flakes.
Put the oil in a wok and heat until hot.
Deep-fry the tofu for 5 minutes until it becomes light brown.
Drain on paper towels.
Place tofu on a serving plate with the peanut sauce next to it.
Use the sauce as a dip.
Serve either hot or at room temperature.
NOTE: Apparently you can buy tofu already deep-fried. If using this product, then only deep-fry it again for 1 minute.
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