Total Time
Prep 15 mins
Cook 30 mins

Crispy tofu in a sweet, blazing hot sauce. In my take on this dish, it gets its tang from tamarind and its heat from Thai dragon peppers. This recipe makes a little extra sauce because it's so good, you'll want to put it on everything.

Ingredients Nutrition


  1. 1. Drain, rinse and pat tofu dry. Cut into 1" cubes.
  2. 2. Heat oil on medium-high.
  3. 3. Combine 3 T potato starch with salt and pepper. Dredge tofu and fry in hot oil until golden brown and crispy. Let rest on paper towel.
  4. 4. Toast finely chopped peppers in a large skillet. Add garlic to brown. Do not burn it.
  5. 5. Add broth, tamarind, brown sugar, tamari, rice vinegar. Bring to a boil.
  6. 6. Reduce heat to a simmer.
  7. 7. Add 2 T potato starch. Let thicken.
  8. 8. Add fried tofu to mixture until warm and thoroughly covered.
  9. 9. Add any vegetables at the very end, such as: bell peppers, green onions, peas, or bok choy. Serve with steamed rice.


Most Helpful

I'm not leaving stars because I scaled this way down, just eyeballed the amounts, and substituted some ingredients. Turned out good and I enjoyed it! Thanks! Made for PAC, spring 2014.

Sharon123 May 07, 2014

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