A2 - Tao Hoo Tod Recipe

Press and cut tofu

Drain the tofu and press it for 20–30 minutes to remove excess water. After pressing, pat dry with paper towels. Cut tofu into 1-inch thick rectangles or 1-inch cubes, depending on preferred bite size.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, salt and black pepper. Gradually whisk in the cold water until a smooth, slightly thick batter forms (should coat the back of a spoon). If batter is too thick, add 1–2 tbsp more cold water.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5–2 inches (enough to half-submerge the tofu pieces). Heat to 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise to the surface immediately.

Coat and fry tofu

Working in batches (do not overcrowd), dip each tofu piece into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 3–4 minutes per batch, turning as needed, until golden and crispy. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep fried tofu warm in a low oven (100–110°C / 210–230°F) while you finish remaining batches.

Combine the sweet plum sauce, rice vinegar, soy sauce, brown sugar, lime juice, minced garlic and minced ginger in a small saucepan. Heat over low-medium heat, stirring until sugar dissolves and sauce is glossy, about 2–3 minutes. If sauce is too thick, stir in up to 2 tablespoons water to reach a dipping consistency. Taste and adjust seasoning; add red pepper flakes if you want a touch of heat. Remove from heat and transfer to a small serving bowl.

Arrange the fried tofu on a serving platter. Spoon some plum sauce into a dipping bowl and place on the platter. Sprinkle crushed roasted peanuts evenly over the tofu, then scatter chopped cilantro, sliced scallions and sesame seeds (if using). Serve immediately with lime wedges on the side to squeeze over the tofu.