Tao Hu Tod Crispy Tofu with Sweet Chili
Golden deep-fried tofu cubes with a shatteringly crisp exterior and silky center, served with Thai sweet chili dipping sauce. A classic Thai street-food appetizer that is both satisfying and simple.
Ingredients
- 16 oz extra-firm tofu, pressed, 1-in cubed
- 6 tbsp cornstarch
- 1/4 cup rice flour
- 1/2 tsp salt
- 1/4 tsp white pepper
- 4 cups vegetable oil (for frying)
- 1/2 cup Thai sweet chili sauce (store-bought)
- 1 small cucumber, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
Instructions
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1
Press 16 oz extra-firm tofu between paper towels or a clean kitchen towel for at least 15 minutes to remove as much moisture as possible, then cut into 1-inch cubes.
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2
In a wide shallow bowl, whisk together 6 tbsp cornstarch, 1/4 cup rice flour, 1/2 tsp salt, and 1/4 tsp white pepper.
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3
Toss the tofu cubes in the flour mixture until evenly coated on all sides, shaking off any excess.
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4
Heat 4 cups vegetable oil (for frying) in a wok or deep saucepan over medium-high heat to 350°F (175°C).
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5
Working in batches, carefully lower the coated tofu cubes into the hot oil. Fry for 4 to 5 minutes, turning occasionally, until deeply golden and crisp all over. Transfer to a paper-towel-lined plate.
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6
Arrange the crispy tofu on a platter alongside 1 small thinly sliced cucumber. Garnish with 1/4 cup roughly chopped fresh cilantro and serve immediately with 1/2 cup Thai sweet chili sauce (store-bought) for dipping.