Deep Fried Tofu with Peanut Sauce

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Total Time
20mins
Prep 15 mins
Cook 5 mins

Do you want to know a secret? This is my favorite thing to eat when I'm alone in the house (rare) in front of the TV watching soap operas.

Ingredients Nutrition

Directions

  1. Cut the tofu in 1- 1/2 inch square pieces.
  2. Set aside.
  3. Make a paste (with such small quantities, a mortar and pestle are probably the easiest method) of the garlic, coriander, 3 seeded chili peppers, and salt.
  4. Add the vinegar and mix.
  5. Dissolve the 1/4 cup sugar in 1/4 cup hot water and add it to the paste along with the 1/4 cup of chopped peanuts.
  6. Mix well (the food processor helps here) and put it in a serving bowl.
  7. Sprinkle with coriander leaves and red pepper flakes.
  8. Put the 2 cup of peanut oil in a wok or frying pan over medium-high heat.
  9. Deep-fry the tofu in hot (360 degrees Fahrenheit) oil for 5 minutes, until a light gold.
  10. Drain on paper towels.
  11. Place the tofu on a serving plate and the bowl of peanut sauce next to it.
  12. Use the peanut sauce as a dip.
  13. Serve either hot or at room temperature.
Most Helpful

5 5

The sauce for this is SO GOOD! It was my mother's first time to eat tofu and she gave it a 5 star rating. I loved it. We spent the rest of the night trying to figure out what else we could use the sauce for. She voted egg rolls, I am thinking salmon. Thanks again.

5 5

I made this in an attempt to recreate a dish I had at a thai restaurant many years ago. As such I made a few changes: I dusted the tofu with cornstarch to give it more of a crust, and then added it to some stir fried spinach and served with the peanut sauce. The only change I made to the peanut sauce is I used light peanut butter instead of the peanuts. I was very pleased with the results and have lots of sauce left over (I knew it was going to be good so I doubled the recipe) and am going to serve the remaining sauce with the satay skewers! Neither my husband nor I are big tofu eaters, but this was very, very good. Thanks Mirj, for another great recipe.