Fried Tofu Recipe
Deep-fried bean curd served with crushed peanut and sweet and sour sauce.
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Ingredients
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Appetizers
Method
Appetizers
- 1
Press the tofu to remove excess moisture, then cut into 1-inch cubes or rectangles.
- 2
In a shallow bowl, mix cornstarch with salt and pepper. Lightly dredge the tofu pieces in the seasoned cornstarch until evenly coated.
- 3
Pour oil into a heavy-bottomed pot or deep skillet to a depth of at least 2 inches. Heat to 350°F (175°C) for deep-frying.
- 4
Carefully fry the coated tofu in batches until golden and crisp, about 2–4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 5
Toast the crushed peanuts in a dry skillet over medium heat for 1–2 minutes until fragrant; set aside.
- 6
In a small saucepan, combine pineapple juice, rice vinegar, sugar, ketchup, soy sauce, minced garlic, and minced ginger. Bring to a simmer over medium heat, stirring to dissolve sugar.
- 7
Make a slurry by whisking 1 tablespoon cornstarch with 2 tablespoons water, then slowly whisk into the simmering sauce. Continue to simmer until thickened to a light coat.
- 8
If desired, toss fried tofu lightly in a small amount of the sauce to coat; otherwise serve the sauce on the side.
- 9
To plate, arrange fried tofu on a platter. Drizzle with warm sweet-and-sour sauce, then sprinkle crushed peanuts. Garnish with sliced green onions and a pinch of sesame seeds.
