← Nouns Cooking · Thai

Ingredients

• 350 g firm tofu, drained, patted dry and cut into 3 cm cubes or triangles
• oil, for frying (about 3 cm deep)
• 1 pinch Salt
• 4 tbsp Water
• 3 tbsp white vinegar
• 3 tbsp Sugar
• ¼ tsp Salt
• ½ tsp Chilli flakes
• 1 Red chilli, finely chopped (optional)
• 2 tbsp roasted peanuts, coarsely crushed
• 1 tbsp Coriander (cilantro), chopped

Method

1. Make the dip: simmer the water, vinegar, sugar and salt in a small pan over medium heat for 3–4 min, until slightly syrupy. Stir in the chilli flakes and fresh chilli and leave to cool; it thickens as it cools.
2. Pat the tofu very dry with kitchen paper. Heat 3 cm of oil in a wok or small deep pan to about 180°C (350°F), when a cube of bread sizzles and browns in 30 seconds.
3. Fry the tofu in two batches for 6–8 min, turning, until puffed, golden and crisp all over. Lift out onto kitchen paper and sprinkle with a little salt.
4. Stir the peanuts and coriander into the dip just before serving so the nuts stay crunchy. Serve the tofu hot, with the dip for dunking.

Tips

• Contains peanuts and soy.
• Pressing the tofu under a heavy plate for 15 minutes first gives crisper results and less spitting oil.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai ThaiTable