Tao Hu Tod Crispy Tofu with Sweet Chili

Name: Tao Hu Tod Crispy Tofu with Sweet Chili
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
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

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.

40 minEasyServes 4280 cal/serving

ThaiAppetizerStovetopVeganVegetarianHalal-friendlyDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-Free

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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

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.
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.
3

Toss the tofu cubes in the flour mixture until evenly coated on all sides, shaking off any excess.
4

Heat 4 cups vegetable oil (for frying) in a wok or deep saucepan over medium-high heat to 350°F (175°C).
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.
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.

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Questions

How hot should the oil be for Tao Hu Tod Crispy Tofu with Sweet Chili?

For Tao Hu Tod Crispy Tofu with Sweet Chili, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Do I have to press the tofu for Tao Hu Tod Crispy Tofu with Sweet Chili?

Step 1 reads: "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." Yes, if you want it to brown. Step 1 squeezes out water that would otherwise steam the surface and dilute the sauce.

Can I use a different firmness of tofu instead of tofu in Tao Hu Tod Crispy Tofu with Sweet Chili?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Tao Hu Tod Crispy Tofu with Sweet Chili uses 16 oz extra-firm tofu, pressed, 1-in cubed.

Does Tao Hu Tod Crispy Tofu with Sweet Chili contain soy?

Yes: 16 oz extra-firm tofu, pressed, 1-in cubed. The full allergen list for this entry is soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Tao Hu Tod Crispy Tofu with Sweet Chili?

Yes. Refrigerate what is left of Tao Hu Tod Crispy Tofu with Sweet Chili within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating. It also freezes well for up to three months.

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