Fried Tofu Recipe

Press and prepare tofu

Drain the block of firm tofu and wrap it in a clean kitchen towel or paper towels. Place a heavy pan or a few cans on top and press for 15–30 minutes to remove excess moisture. This will help the tofu crisp when fried.

Cut and season

After pressing, cut the tofu into 1–1.5 cm (about 1/2 inch) thick slices or bite-sized rectangles. In a shallow bowl combine the cornstarch, salt, and pepper. Lightly dust each tofu piece on all sides with the cornstarch mixture, shaking off any excess.

Heat oil

Pour the neutral oil into a deep skillet or medium pot to a depth of about 2–3 cm (about 1 inch). Heat over medium-high until oil reaches 175°C (350°F) or a small cube of tofu sizzles immediately and browns within 30–40 seconds.

Fry the tofu

Carefully lower tofu pieces into the hot oil in batches without overcrowding. Fry for 3–5 minutes per side, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer fried tofu to a plate lined with paper towels to drain. Keep warm in a low oven (100–120°C / 210–250°F) if frying remaining batches.

While tofu is pressing or frying, peel the white onion and slice very thinly into rings or half-moons. If the onion is sharp, you can soak the slices in cold water for 5–10 minutes to mellow the bite, then drain thoroughly. Chop cilantro if using and cut lime into wedges.

Make tamarind base

In a small bowl, whisk together the tamarind paste and 80 ml warm water until smooth and slightly diluted.

Season and balance

To the tamarind mixture add the brown sugar, fish sauce (or soy sauce), chili garlic sauce, minced fresh chili, minced garlic, and lime juice. Whisk until sugar dissolves. Taste and adjust: add more sugar for sweetness, more fish/soy sauce for saltiness, or a splash more water to thin.

Adjust consistency

If the sauce is too thick, add up to 30 ml additional water a little at a time until you reach a pourable yet slightly viscous sauce that will coat the tofu when drizzled. Set aside at room temperature.

If using raw peanuts, toast them in a dry skillet over medium heat, stirring, for 5–7 minutes until fragrant and lightly browned. Let cool slightly, then pulse in a food processor or chop by hand to a coarse grind (some larger pieces for texture). If peanuts are already roasted, simply pulse or chop. Stir in the sugar and salt and taste, adjusting to your preference.

Place the fried tofu on a serving plate. Scatter the thinly sliced white onion over or beside the tofu. Spoon or drizzle the spicy tamarind sauce over the tofu (or serve the sauce on the side for dipping). Sprinkle the ground peanuts evenly over the top. Garnish with cilantro and a lime wedge. Serve immediately while the tofu is hot and crisp.