Crispy Tofu (tod Hoo Tod) (8) Recipe
Freshly fried thick tofu served with cucumber sauce topped with crushed peanut.
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Ingredients
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Tofu
Cucumber Sauce
Topping
Method
Preparation of Tofu
- 1
Press the Tofu
Remove excess moisture from the firm tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for about 30 minutes.
- 2
Cut the Tofu
Once pressed, cut the tofu into thick slices (about 1.5 cm) to ensure they remain sturdy while frying.
- 3
Coat the Tofu
In a large bowl, toss the tofu slices gently with cornstarch and salt until they are evenly coated.
Frying the Tofu
- 4
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until hot.
- 5
Fry the Tofu
Carefully add the coated tofu slices to the hot oil, frying them in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- 6
Drain the Tofu
Once fried, transfer the tofu to a plate lined with paper towels to drain excess oil.
Preparation of Cucumber Sauce
- 7
Prepare the Cucumber
Peel and slice the cucumber into thin rounds or small strips.
- 8
Mix the Sauce
In a small bowl, combine the sliced cucumber, sugar, rice vinegar, soy sauce, and sesame oil. Stir well to dissolve the sugar.
Serving
- 9
Plate the Tofu
Arrange the crispy tofu on a serving plate.
- 10
Add the Sauce
Drizzle the cucumber sauce over the tofu.
- 11
Garnish
Sprinkle the crushed peanuts on top for added crunch.