A9 Fried Tofu Recipe

Press and prepare tofu

Drain the tofu and wrap it in clean kitchen towels or paper towels. Place a weight (a heavy pan or a few cans) on top and press for 15–20 minutes to expel excess water. After pressing, cut the block into 1–1.5 cm (about 1/2 inch) thick rectangles or bite-sized triangles.

Season and coat

Lightly season the cut tofu pieces with 1 tsp salt and 1/4 tsp white pepper, rubbing gently to distribute. Toss the pieces in cornstarch (4 tbsp) so each piece gets an even, thin dry coating; shake off excess.

Fry the tofu

Heat vegetable oil in a deep skillet or pot to 175°C (350°F). If you don't have a thermometer, test with a small piece of tofu — it should sizzle steadily and turn golden in about 1–2 minutes. Fry tofu in batches (do not overcrowd) for 2–4 minutes per batch, turning if needed, until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (about 90–100°C) if making ahead.

Slice and soften onion

Peel the white onion and slice it thinly (about 2–3 mm). Immediately place the slices in a bowl of ice water (250 ml) with 1/4 tsp salt for 10 minutes to remove bite and crisp the slices. Drain well and pat dry with paper towels just before serving.

Rehydrate and mix: In a small bowl, dissolve 3 tbsp tamarind paste in 60 ml hot water, stirring until smooth. Add 2 tbsp brown sugar, 1 tbsp fish sauce, 1 tsp soy sauce, 1 tsp chili garlic sauce, 1 minced garlic clove, and 1 tbsp lime juice. Taste and adjust balance — more sugar for sweetness, more lime for tartness, or more chili for heat. If the sauce is too thick, thin with up to 30 ml additional water to reach a thick dipping-sauce consistency.

Simmer (optional): For a slightly deeper flavor, transfer the sauce to a small saucepan and simmer gently for 2–3 minutes, then cool to room temperature before serving.

Prepare peanuts: Place 60 g roasted unsalted peanuts in a food processor or mortar and crush to a coarse powder — not a paste. Mix in 1/2 tsp dried red chili flakes if using. Transfer to a small bowl.

Assemble and garnish: Arrange fried tofu on a serving plate. Scatter the drained sliced white onion over or beside the tofu. Spoon the spicy tamarind sauce into a small dipping bowl or drizzle lightly over tofu. Sprinkle the ground peanuts over the tofu and onions. Finish with chopped cilantro if desired.