Thai Fried Tofu Recipe

Ingredients

• 1/4 cup white vinegar5 garlic cloves, minced1/4 cup finely chopped palm sugar or brown sugar3 tbsp white sugar1/2 tsp salt1/4 cup tamarind paste1/4 cup water1/4 cup crushed peanuts3-4 tsp roasted Thai chili flakes, to tasteHandful of chopped cilantro
• 1 block (16 oz.) super firm tofu (Nasoya Super Firm Organic Tofu is our fav), cut into bite-sized cubes is Thai Hubby’s preference, but really any cut you want, pressed
• 1/2 cup cornstarch
• 1/2 tsp. salt
• Peanut or canola oil, enough to deep-fry the tofu

Steps

1. 1

   In a small pan, mix the 1/4 cup white vinegar, 5 garlic cloves, 1/4 cup palm sugar or brown sugar, 3 tbsp. white sugar, 1/4 cup water, 1/4 cup tamarind paste and 3/4 tsp salt together. Bring it to a gentle simmer for a few minutes and once the sugar has dissolved, and it’s thickened up some, turn off the heat.

2. 2

   Put it in a bowl and sprinkle on the 1/4 cup crushed peanuts, 3-4 tsp roasted Thai chili flakes, to taste, and a handful of cilantro and mix it up.

3. 3

   Wrap tofu in a clean kitchen towel, place a heavy objects on top like 3 large cookbooks, and press for 15-20 minutes.

4. 4

   Cut tofu into cubes or really whatever shape you want, but that’s what Thai Hubby likes.

5. 5

   In a bowl, mix cornstarch, and salt.

6. 6

   Toss tofu cubes in the cornstarch mixture until each piece is well coated. I like to do it one by one so each piece so you can make sure it’s coated well in the corn starch.

7. 7

   Heat enough peanut or canola oil to completely cover the tofu while it’s frying in a wok or your favorite pan you deep-fry in. Heat over medium-high heat until around 375 degrees, or when you drop a little crumble of tofu in it immediately starts to sizzle up.

8. 8

   Fry tofu in two batches. Don’t touch the tofu while it’s frying even though they might touch each other, it’s ok. If you try to pull them apart in the midst of frying they might tear.

9. 9

   Fry until golden brown and crispy, should just take a few minutes.

10. 10

    Drain on paper towels and eat when it’s hot and fresh with the sauce on the side so you can dip it, or drizzle it on top. Yum! Enjoy!