Fried Tofu - Tau Hu Tod เต้าหู้ทอด

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Many people shy away from serving tofu due to the monotonousness of the bland taste. But Fried Tofu makes use of its tasteless white flesh. In this dish, the tofu serves as a building block in bringing a colorful, flavorful sauce that makes the blandness a welcome complement.

The white smooth tofu is transformed after frying into golden, spongy goodness dressed with spicy peanut dipping sauce. The white spongy texture holds the sauce so well that each bite becomes an addictive contrasts between the tofu and the spicy, sour and nutty sauce.

Fried Tofu is a big hit among my vegetarian and vegan friends.

2 Servings, Prep Time: 20 Minutes, Total Time: 20 Minutes

1 package Firm Tofu
1/2 - 1 cup cooking oil

Tips and Techniques

I use one package of firm tofu, 14 ounces.
Firm tofu is easier to fry, though fried soft tofu tastes pretty good, too.
Dry tofu with kitchen towel or paper towel to prevent splattering.
Use cast iron or similar pan to create a non-stick surface. Heat up the pan until it's hot before you add oil. Let the oil heat up before you place the tofu into the hot pan.

Method

Prepping

Drain the tofu from the water that it comes in. Dry it on a kitchen towel or paper towel. Less water on the tofu will keep the splattering to a minimum. I cut the tofu into 4th lengthwise and 3rd cross-sectionally to make 12 long pieces, but you can cut it any way you like. The end result should be large enough pieces that can be cut diagonally after frying for 2 purposes: presentation and absorbing the sauce.

Cooking

I recommend using a cast iron pan for frying tofu because of its non-stick properties when it is oiled. Heat up the pan over medium heat. When the pan is hot, add 1 cup of oil and let the oil heat up. A hot iron pan with hot oil will be non-stick. When the oil starts to shimmer, drop a piece of tofu in gently, to test if the oil is hot enough. If the oil bubbles up vigorously, your pan and oil are ready. If the tofu barely sizzles in the oil, hold off. Leave the piece of tofu that you just dropped in and try not to move it until it starts to turn brown. When it starts to turn brown you may find it sticking to the bottom of the pan, use your spatula to scrape it off.

When the oil is hot, slowly and gently place tofu in oil. The white dense mozzarella like texture of the tofu puffs up and turns it into a spongy texture. Depending on how hot your oil is and how much oil you put in, it takes about 15 minutes to fry all the pieces. Remove the golden brown tofu from oil and let it drain.

When cooled enough to handle, cut the tofu pieces into bite size pieces. The traditional way of cutting is to cut diagonally. You'll see white spongy texture which helps in holding the sauce really well and looks nice.

Serve warm or room temperature as a snack or appetizer.

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Peanut Dipping Sauce for Fried Tofu

Nam Jim Tou Hu Tod น้ำจิ้มเต้าหู้ทอด

5 Servings, Prep Time: 5 Minutes, Total Time: 5 Minutes

5-7 sprigs sliced cilantro
1 teaspoon chili garlic sauce
2 tablespoons toasted and crushed peanuts
1 pinch salt
2 tablespoons sugar
2 tablespoons vinegar

Tips and Techniques

I have successfully substituted almond for peanuts for people with peanut allergy.
Use a large microwaveable bowl to prevent over boiling.

Method

In a microwavable bowl, combine sugar, chili garlic sauce, salt and vinegar. Heat up for a minute or until sugar is dissolved. Stir the sauce with a spoon to blend all the ingredients in. Add the crushed, toasted peanuts and top with the sliced cilantro.