Tofu Tod Recipe

Press and cut tofu

Wrap the extra-firm tofu in clean kitchen towels or paper towels and press under a weight (heavy skillet or books) for 20–30 minutes to remove excess water. After pressing, cut the block into 5 roughly equal rectangular pieces (approximately 8cm x 4cm x 2cm each) to yield 5 pieces of 'Tofu Tod'.

Make marinade

In a shallow dish, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, minced ginger, and ground pepper until combined.

Place the 5 tofu pieces in the marinade, turning to coat both sides. Marinate at room temperature for 15–20 minutes or refrigerate for up to 1 hour for more flavor. Turn the pieces once midway through.

While tofu marinates, combine flour, cornstarch, salt, and pepper in a shallow bowl or wide plate and whisk to blend.

Set another shallow bowl for the batter (see next section). The coating will be used to dredge the marinated tofu pieces before battering and frying to help the batter adhere and increase crispness.

In a small bowl, whisk together the egg (or aquafaba) and cold sparkling water or beer until lightly combined. Keep the batter cold by placing the bowl over ice if you have it; a cold batter yields a crisper crust.

If you prefer no batter, you may skip this step and double-dredge tofu in the flour-cornstarch mix for a lighter crust.

Pour oil into a deep, heavy pot or deep fryer to a depth of about 5–6 cm. Heat oil to 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise steadily.

Remove tofu pieces from the marinade, letting excess drip back into the dish. Dredge each piece in the flour-cornstarch mixture, shaking off excess. Dip into the cold batter to coat, then return to the flour mixture for a light second dredge (this double coating gives an extra-crisp shell).

Carefully lower 1–2 pieces at a time into the hot oil so as not to overcrowd. Fry for 3–4 minutes, turning gently once halfway through, until the crust is deep golden brown and crisp. Internal tofu will be heated through.

Use a slotted spoon to transfer tofu to a wire rack or plate lined with paper towels to drain. Keep finished pieces warm in a low oven (100–120°C / 210–250°F) while you fry the remaining pieces.

While frying, stir together sweet chili sauce and lime juice in a small bowl. Taste and adjust — add a little water if too thick, or more lime for brightness.

When all tofu pieces are fried and drained, brush or drizzle the sweet chili-lime sauce over each piece, or serve sauce on the side for dipping.

Garnish with chopped cilantro, sliced scallions, and a sprinkle of sesame seeds. Serve immediately so the coating stays crisp.