Thai cuisine · Vegetable Dishes

Crispy Fried Tofu

Tofu cubes coated in rice flour and fried until golden and crisp, served with sweet chili sauce and chopped peanuts.

Ingredients · for 4 servings

• 500 g firm tofu
• 6 tbsp rice flour
• 1 tsp salt
• 6 tbsp sweet chili sauce
• 1 tbsp rice vinegar
• 1 red chili
• 50 g peanuts
• 1/2 bunch coriander (cilantro)
• 800 ml frying oil

Instructions

1. Cut the tofu into 3 cm cubes, place on paper towels, weigh down with a board and let it drain for 15 min. — dry tofu won't spatter later.
2. Toast the peanuts in a dry pan for 3 min. and roughly chop; roughly chop the coriander and cut the red chili into thin rings.
3. Stir the sweet chili sauce together with rice vinegar and half the chili rings — the vinegar cuts the sauce's sticky sweetness.
4. Mix the rice flour with the salt, coat the tofu cubes all over and tap off any excess flour.
5. Heat the frying oil to 175°C and fry the tofu in batches for 4–5 min. until the crust is golden brown and audibly crackles when tapped; drain on paper towels.
6. Arrange the tofu on a platter right away, sprinkle with peanuts, coriander and the remaining chili rings, and serve the dipping sauce alongside.