Fried Tofu with Chili Sauce | Tau Hu Tod | เต้าหู้ทอด
byRachelonJanuary 20, 2016
There’s a reason fried tofu is on the menu at just about every Thai restaurant in the western world.
Two reasons, actually.
First, it’s super easy to make. If you can cut some tofu into triangles and heat a pot of oil, you can make fried tofu! I’m not kidding…. It’s seriously that easy :)
In order to guarantee success, you need to use firm tofu and very high heat. But there’s nothing more to it than that. Throw some firm tofu into a pot of very hot oil and voila — you have a delicious batch of fried tofu that’s wonderfully crispy on the outside and silky smooth on the inside. Whip up a sweet and sour chili-based dipping sauce to go on the side and this fantastic Thai appetizer is ready to enjoy in a matter of minutes!
The other reason fried tofu is on most western Thai menus?
Everyone loves it.
Tofu itself might not be the protein of choice for some, but deep fried tofu? Yum! It’s hard to resist anything deep fried. And if you’re just being introduced to the wonderful world of Thai food, fried tofu is a great place to start. It’s not as adventurous as some Thai appetizers like miang kham or pork toast, but it’s enough of a stretch from the western palate to feel a little daring.
Fortunately these same reasons make fried tofu a perfect Thai appetizer to make at home too.
So grab a block of firm tofu and enjoy this great finger food tonight. If you’re feeling energetic, pair it with an aromatic yellow curry and delectable mango sticky rice, and there’s really no need to go out!
Fried Tofu with Chili Dipping Sauce | Tau Hu Tod | เต้าหู้ทอด
Makes 16 pieces
For Fried Tofu:
1 12 ounce block of firm tofu
canola oil for frying
For Chili Dipping Sauce:
4 Tablespoons water
2 Tablespoons vinegar
2 Tablespoons sugar
1/4 teaspoon dried chili flakes
2 Tablespoons coarsely chopped roasted peanuts
1 Tablespoon coarsely chopped cilantro leaves
For Chili Dipping Sauce:
Combine the water, sugar, and vinegar in a saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the liquid becomes a thin sauce.
Let the sauce cool and then stir in the dried red chili flakes. Right before you’re ready to serve, top the sauce with the coarsely chopped roasted peanuts and cilantro leaves.
To Make Fried Tofu:
Cut the block of firm tofu into 8 large cubes by making three cuts horizontally and one cut down the center of the tofu block, vertically. Then cut each cube in half to make 16 equally-sized triangular tofu wedges. Dry the tofu wedges by allowing them to rest on paper towels.
Heat a pan of canola oil over high heat until the oil reaches 375-400 degrees Fahrenheit.
Carefully lower the tofu wedges into the hot oil and allow them to fry for several minutes, turning the pieces occasionally with long tongs. The tofu is ready when it is golden brown on all sides. Place the fried tofu on paper towels to soak up excess oil.
Serve the fried tofu with the freshly prepared chili dipping sauce for a spicy and sour accompaniment, or with peanut dipping sauce for a creamier taste.