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Crispy Fried Tofu with Sweet Chille Sauce
By
DK
on Oct 06, 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.
References
recipe minimally adapted from the best international recipe
Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
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.
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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Do i need to use cornmeal ?
Dk, can we use paneer instead of tofu? i just don’t like the taste of tofu…
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
This was the best tofu I have ever made. I did not have any corn meal on hand but it was delicious without.
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
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!
how to make tofu????
how to make tofu????plz help
Tofu scares me but this might be the deal breaker. I just might try this!
its test good
This is a great recipe
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!
I love this recipe! Even my mother who hates tofu loves this.
Love the creativity with the coating, i.e. corn meal, chili flakes, salt & pepper.
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!
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!
Stumbled on this just in time for lunch. Delicious, tossed em in the chili sauce and served it over rice. So good!
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
Im not so fond of tofu, but that sure looks great. Anything fried is great right?
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!
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
I love this snack, can munch on it all day.
Want some, like right NOW!
Siri
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!!!!!!!!
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!
Super crispy fried tofu and irresistible sweet chilly sauce,am hungry now.
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.
Why did I stop buying tofu? Just why?! I’m going shopping this instant!
Lovely coincidence.. I just made these last week. Would be posting tomoro.. My method is slightly different though.. Your pics are super-good..