Thai cuisine · Vegetable Dishes

Tao Hu Tod Kem

Deep-fried tofu cubes glazed in sweet-salty soy sauce, sprinkled with toasted sesame and spring onions.

Ingredients · for 4 servings

• 500 g firm tofu
• 3 tbsp cornstarch
• 4 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp palm sugar
• 4 garlic cloves
• 3 spring onions
• 1 tbsp toasted sesame seeds
• 100 ml vegetable stock
• 400 ml vegetable oil for frying
• 1 red chili

Instructions

1. Drain the tofu under a weight for 15 min., cut into 3 cm cubes and pat dry; only then coat all over in the cornstarch.
2. Heat the frying oil in a pot to 180°C – a wooden skewer should bubble immediately – and deep-fry the tofu cubes in batches for 4–5 min. until golden brown and crisp.
3. Drain the cubes on paper towels and pour off the oil from a wok down to 1 tbsp, or use a second wok.
4. Fry the finely chopped garlic for 20 sec., then pour in the light and dark soy sauce, palm sugar and stock and simmer uncovered for 3–4 min. until the sauce hangs syrupy from the ladle.
5. Add the tofu cubes and toss for 1 min. until each cube is glossily glazed dark – no longer, or the crust will soften.
6. Sprinkle with sesame, spring onion rings and chili rings and serve immediately, hot.