Crispy Fried Tofu with Sweet Chille Sauce by DK on Oct 6, 2011
It feels like yesterday, but the memory is fresh. Eons ago, I happened to spot some "white slabs" sitting next to my all time favorite Paneer, in the aisle of the grocery store I frequented. See, I was this good girl who went shopping for my mom during the weekends, all on my own, so that my mom can relax her feet. At times I used to buy other stuff that caught my fancy apart from the list my mom provided. So on this particular day, this packet with something called as "tofu", went into my basket. I, in fact, thought it was probably another "brand" of Paneer and even wondered at the peculiar name ( ..those naive days!!!)
Once home, my mom had a different story to tell. She told me it was not Paneer but a similar cheese but made of Soy. She said that she never bought it cos it was bland. I opened the packet and put some right in my mouth and so did my sister. Her face mimicked my mom's with a "Blech!" expression. I ,for some "weird" reason, loved it! My love affair, loyal that I am, still stands inspite of the test of various types and flavors of Tofu that have crossed my path in all these years hence.
Once home, my mom had a different story to tell. She told me it was not Paneer but a similar cheese but made of Soy. She said that she never bought it cos it was bland. I opened the packet and put some right in my mouth and so did my sister. Her face mimicked my mom's with a "Blech!" expression. I ,for some "weird" reason, loved it! My love affair, loyal that I am, still stands inspite of the test of various types and flavors of Tofu that have crossed my path in all these years hence.
In fact I think I love it even more (if that's even possible!) My husband actually has a nickname for me - "Dofu Monster!" and he literally means it. That name has its origins with an interesting incident that I will recount later with some other tofu recipe :) As for today this recipe is from a cookbook that I trust blindly to the point of not even making my habitual modifications. I have made teeny weeny "blink-u-will-miss-changes". As for the taste, the title is self explanatory. The Tofu is beautifully crispy, thanks to that crunchy coating ,before melting into your mouth with its softness. And that sauce, for all its simplicity, is extremely addictive. Sweet with a mild heat to it and plays a perfect partner to these cubed beauties.
- Cook time:
- Prep time:
- Serves: 4 people
Ingredients
- For the Tofu
- 1 (14-oz) block Mori Nu "Extra Firm" Silken Tofu (see Tips)
- 3/4 cup Cornstarch
- 1/4 cup Cornmeal
- Salt and ground Pepper to taste
- Chili Flakes to taste (optional)
- For the Sweet Chili Sauce
- 3 tbsp Sugar
- 1/4 cup Water
- 1/4 cup Rice Vinegar
- 2 tsp Cornstarch
- 1 tbsp Sambal Oelek (see Tips)
Tips
1. Tofu: If you cannot find the Mori Nu brand, then simply use "Medium-Form" or "Soft Tofu". The book mentions that you can also use Firm/Extra Firm tofu but that it will taste drier.
2. Sambal Oelek is an Indonesian Chile paste. If you cannot find it, use whatever chili paste is available to you and add as per taste. You might need less/more than the 1 tbsp depending on the type of chili paste you are using other than the one mentioned.
2. Sambal Oelek is an Indonesian Chile paste. If you cannot find it, use whatever chili paste is available to you and add as per taste. You might need less/more than the 1 tbsp depending on the type of chili paste you are using other than the one mentioned.
Method
1.
Slice the tofu into cubes/1-inch thick slabs. But before that make sure that drain any water and pat it dry completely.
Important Tip: I was a little slack in doing a good job and it shows the way it fried. So make sure to use several layers of paper towels and let it sit for few minutes esp. if you are using the tofu that comes with water
2.
While that's draining, mix the remaining ingredients in the "Tofu" section in a pan.
3.
Make sure to blend it well.
4.
Next add the tofu cubes to this mixture.
5.
Coat it well. Due to the mistake (as mentioned in the Step 1 tip), my coating was not as smooth as it should be.
6.
In a shallow (12 inch non stick) pan heat some 3/4 cup of vegetable oil until shimmering in med-high heat. Carefully add the tofu to the oil
7.
turning it until its crisp and golden on all sides. It takes about 5 minutes. Gently lift the tofu
8.
and drain them on paper towels. You can transfer them to 200F oven to keep them warm.
9.
Meanwhile for the sauce, whisk all the ingredients mentioned in a small saucepan
10.
and cook over med-high hear, whisking constantly, until the sauce is hot and thickened. take around 5 minutes. Cover and set aside to keep warm.
That beautiful shiny, glossy and addictive sauce works so wonderfully with that crispy tofu.
The crispiness when you first bite into it then leads to softness of the silken tofu. Though being a lover of tofu, I can eat them all alone, my better half preferred it with the sauce.
The crispiness when you first bite into it then leads to softness of the silken tofu. Though being a lover of tofu, I can eat them all alone, my better half preferred it with the sauce.
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5 Member Reviews
By Rathnam on Nov 26, 2013
The cispy fried tofu was really tasty- crispy on the outside and soft on the inside. It was great. I made the sweet chilli sauce but it turned out very sour so I added more sugar and some salt to it. This fried tofu can be served with any sauce. I tried it with the garlic and chilli sauce from the supermarket and it was good too. Thank you for sharing.
By Jeanny on Mar 24, 2012
I made this today and loved it. I used my deep-fryer, so I used more oil, but will strain it and refrigerate. I love how it turned out - crispy on the outside and almost melty on the inside. The sauce is great, too, and so simple.
I confess that I used a whole box of Mori-Nu and ate it all by myself. Couldn't help it.
I passed this recipe along a few weeks ago to a friend who has recently become a vegan. Now I can actually insist that he make it!
Yum.
56 Comments
By Marian Wooten on Feb 22, 2017
I have never tried tofu but looking at this I am going to try it! Looks great!
By Simon on Jan 27, 2017
these sound really good. And would go with most things. Thanks for sharing this recipe.
Simon
By audrey ransom on May 22, 2016
I would like to know the nutritions facts for this recipe
By Ramona on Nov 18, 2015
Wow! we loved these. They were like mcnuggets! thanks so much!
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By cindy on Apr 22, 2015
I JUST made this.. and I'm so addicted already. Some days I have a hard time liking tofu and this is amazing. They're crispy and go so well with the sauce. I bet dipping them on hot sauce or any flavor of sauce would be just as good. Thank you so much.. I'm definitely passing it on
By annie on Dec 6, 2014
Hi,
can i bake this in oven ?
thanks
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By Cerita Dapur #1 - Aigooo.me on Aug 16, 2014
[...] mau buat fried tofu kayak di resep ini, tapi kulitnya ketebelan :)) Lumayanlah buat snack. Makannya pakai sambal [...]
By Chetana on Jul 18, 2014
Hello DK,
I am a regular vistor to your virtual place, but writing for the first time. You have an awesome recipes and site, kudos to both of you! I am not much a cooker myself, so need a great motivation and inspiration, you have been one.
I was actually wondering if I could use some soya chunks instead of tofu or paneer here? If I can, how to go about it?
Keep up the great work of sharing and ispiring others to cook!
Thank you in advance,
Chetana.
By Ally on May 26, 2014
This looks delicious! I am trying to watch my calorie intake though, so just wondering, of the the 3/4 cup of oil, how much actually gets soaked up by the tofu pieces? Or how much of it is left over in the pan? Thanks so much :D
By Mary Blackledge Corroo on May 14, 2014
I don't usually use a recipe for salt and pepper fried tofu. I press it, season it, coat it with cornstarch and fry it. I like to try different sauces to serve with it. I made yours tonight. It was quite good. Thanks for sharing the recipe! ps. I should have read the post more closely. I was hungry and in a hurry sorry. Cornmeal sounds great in fried tofu! I'm going to try that next time. Have a great day. :-P
By Ferdinand Ligan on Apr 10, 2014
What type of chili flakes is used as seasoning? I have been looking for a mixture of spices. Most recipes say to use Chinese five spice powder but, it's not the right kind. Because, its too sweet and not spicy. I have been looking for the right blend of spices. Thanks!
By Irfon-Kim Ahmad on Dec 7, 2013
This recipe is fantastic; It's become a go-to for me. I often make the tofu according to these directions, skipping the dipping sauce, and use it in other recipes; It's particularly fantastic with some slices avocado and fresh veggies as a quick wrap.
My suggestions aren't about the recipe so much as a couple of things I've found about the preparation / technique that make life easier.
First, for the best even coating, put all the dry ingredients in a large zip-lock freezer bag, close it, shake it up to mix, then open it, add the tofu, close it, and toss the bag around for a while. It coats *exceptionally* evenly, and because it's all contained, you can even go sit in front of the TV or whatever and idly toss the bag while doing something else. It also solves the "Why is there so much of the coating?" issue. Because these are all shelf-stable dry ingredients, if you use this recipe often, you can leave whatever's left in the bag, zip the bag up and stick it on the shelf, then use it again for the next batch. I find I can get two good batches out of the recipe here.
The other thing is that I found carefully removing the tofu blocks from the dry mix and placing them in the oil kind of stressful and time-consuming (I'm sort of paranoid about hot oil, though). It made things a lot easier and resulted in more even cooking if I took the blocks out, shaking them off a bit, into a bowl, and then just added that whole bowl to the pan when the oil was hot.
I also think it's worth encouraging people to experiment with the spices in the dry mix. I try something a little different every time. I like adding cumin. The batch I have going right now has black pepper, red chili flakes, a little cayenne, onion powder, and garlic powder.
By angy pangy on Oct 29, 2013
I wonder why the coating calls for 3/4c cornstarch and 1/4c cornmeal... I halved those amounts and there was still plenty. This simple one step crispy recipe was awesome.
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By yumo on Aug 13, 2013
:-P That looks really nice. I've never tried tofu but it looks good.
By Denise on Jul 24, 2013
This looks delectable! I will try it soon. I am going to use a pan that can have the temperature set- do you think 375 would be correct? I just found your site and I love it! So many recipes I want to try! And I think the design and links to other recipes is fantastic!
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By Linh on Jan 31, 2013
Do i need to use cornmeal ?
By Apeksha on Dec 31, 2012
Dk, can we use paneer instead of tofu? i just don't like the taste of tofu...
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By Selena on Oct 12, 2012
I can't wait to try this recipe.. It looks so yummy!!! May I know whether we should use fine or medium grain cornmeal? Look forward to your reply. Thx!!!
You can use fine ground cornmeal or coarse cornmeal. I think I used coarser one for that crunch. --DK
By Renee on Sep 10, 2012
This was the best tofu I have ever made. I did not have any corn meal on hand but it was delicious without.
By joy on Aug 21, 2012
Sounds delicous, had some morinu in fridge, needed a recipie. It looks like u used soft tf in the picture. Gonna try the soft first!
I have mentioned what I have used in the Ingredient section --DK
By Elleblue on Aug 10, 2012
I order this dish every time we eat at our favourite Thai restaurant! I LOVE it! Now that I know how easy it is I can try this at home. The only other recipe I use tofu in is Chocolate Espresso Tofu Cheesecake, yummy!
Many thanks!
By tabu on Jul 26, 2012
:-P :-P very good website
By deep on Jul 2, 2012
how to make tofu????
By deep on Jul 2, 2012
how to make tofu????plz help :cry:
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By meg on Feb 2, 2012
Tofu scares me but this might be the deal breaker. I just might try this!
By Deepa manna on Jan 25, 2012
:wink: Amazing recipe.The texture and taste of tofu completely changed.Soft inside andmoutwateringly crispy otside.Really yummy.The only flip side was while cooking the cornflour 'cause it was dry scattered all over the oil.Worth a try!
By rasel on Jan 21, 2012
its test good 8-O
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By James on Jan 20, 2012
This is a great recipe
By allenmckinney on Jan 13, 2012
This is amazing! I didn’t change anything and I loved it! It turned out all to be amazing! I have learned more practical knowledge from this site. Thanks!
By Cassie on Nov 28, 2011
I love this recipe! Even my mother who hates tofu loves this.
By Murasaki Shikibu on Oct 19, 2011
Love the creativity with the coating, i.e. corn meal, chili flakes, salt & pepper. :)
By Jay on Oct 13, 2011
I had this sometime back in a Thai restaurant and totally fell in love with it. Am so happy to see the recipe here. Will try out soon. Will it be good if I make ahead before few hours of the time of consuming? Will it stay crisp or become soggy? Please let me know. Thanks! :)
By Lorrieb on Oct 11, 2011
Oh I like the look of that. I wouldn't have thought to use the soft tofu, for some reason I am always drawn to the firm. But you are right, always turns out dry. I will try this! :-P
By Ross on Oct 11, 2011
Stumbled on this just in time for lunch. Delicious, tossed em in the chili sauce and served it over rice. So good!
By shivali on Oct 10, 2011
Hi, i don't know what is cornmeal. tried googling it and seems i can use "makka ka atta" (i hope u know this, its used to make chapati in north india especially in winters). looking forward to ur reply. meanwhile i'll go on with this recipe without waiting for cornmeal as my daughter n i love tofu so much n this dish looks so irresistible. thanks
By Poornima on Oct 10, 2011
Im not so fond of tofu, but that sure looks great. Anything fried is great right? :)
By Jennifer @ Natural Parents Network on Oct 9, 2011
Oh how I miss fried tofu! My youngest is allergic, but maybe I can sneak this into my meal when they want chicken nuggets! That sweet chili sauce would do nicely for both, and I wouldn't need to buy those not so awesome chik'n nuggets for my vegetarian sister!
By Vardhini on Oct 7, 2011
I make a similar one too, but I roast it in oven and add to spaghetti. I am not a fan of tofu though, but I can handle it when it is crispy. :)
Vardhini
Event: Halloween Fiesta
By Siri on Oct 7, 2011
I love this snack, can munch on it all day. :lol:
Want some, like right NOW! :(
Siri
By sunita on Oct 7, 2011
thanks once again for a lovely, yummy and simple to make recipe. i actually prefer tofu to paneer so this is a good time to start trying out another variety to the tofu.. keep them coming!!!!!!!!
By SK on Oct 6, 2011
Lovely recipe, DK. I have a packet of tofu lying in the fridge and was thinking of what to do with it... and lo! I found this recipe. Now I know exactly what to do with it... thanks so much! :D
By Priya on Oct 6, 2011
Super crispy fried tofu and irresistible sweet chilly sauce,am hungry now.
By La @ FoodSlice on Oct 6, 2011
I found the Mori Nu brand of silken tofu in a Hyderabad super market recently and remembered you when i saw it. We are non-vegetarians and not too fond of Tofu, but i will make that sweet chili sauce right away.
By Deepti Pawar on Oct 6, 2011
Why did I stop buying tofu? Just why?! I'm going shopping this instant!
By Krithi on Oct 6, 2011
Lovely coincidence.. I just made these last week. Would be posting tomoro.. My method is slightly different though.. Your pics are super-good..
By Elizabeth on Feb 24, 2019