Fried Tofu With Special Thai Sauce

About Crispy Fried Tofu in Special Thai Sauce

I first had this dish at my favorite Thai restaurant in Indianapolis. Whenever we visit Indianapolis, my family loves having lunch or dinner at this place. This dish is also known as Toa Hoo Sarm Ross (Tofu). I love experimenting with Tofu, and this was one dish that I wanted to try at home. Crispy fried tofu is usually served with peanut dipping sauce, but when tossed with special Thai sauce, it turns absolutely irresistible and will simply melt in your mouth. You can substitute tofu with paneer or Indian cottage cheese. You can also dip the tofu in a starch slurry and coat it in panko bread crumbs, and then deep fry to get crispy tofu katsu or tofu tempura. Serve it with a side of special Thai sauce shared below or with any dipping sauce you choose, and you will have a special appetizer for your meal.

Ingredients

Extra firm tofu - has low moisture content and will not fall apart when deep fried. You can also use Firm Tofu or Paneer. Before frying, pat dry the tofu with kitchen towels to avoid major oil splatters. Optionally, you can coat the tofu pieces in cornstarch or potato starch before deep frying - however, I do not follow this step. Oil - use any neutral-flavored oil for deep frying. Cilantro - for garnish. Replace cilantro with any herb, such as Thai Basil, parsley,

For the paste

Vegetable oil to saute ingredients. Cumin seeds, Onion, Garlic cloves, Ginger, and Lemongrass, are the aromatics that add flavor to the sauce. Coconut milk and Green chilies will add richness and spiciness to the sauce. Coconut milk can be substituted with cream and green chilies with serrano, jalapenos, etc.

Other ingredients

Red chili powder to add color and spiciness. For a bright red color, use Kashmiri red chili powder or paprika. Thai Basil leaves for aroma and freshness. Substitute it with regular Italian Basil leaves or dried basil leaves. Soy sauce and Worcestershire sauce add tanginess and sweetness to the sauce. I have used vegan-certified Worcestershire sauce. You can substitute this with Oyster sauce. Add some fish sauce for authentic Thai flavor. Tomato ketchup and Salt - balance the flavors well. Sriracha chile sauce is optional, but I like adding some for extra spiciness and flavor.

Step by Step Recipe

Prepare the sauce

Step 1: In a pan on medium heat, add oil, aromatics, and saute until they turn light brown in color. Step 2: Blend sauteed ingredients from Step 1 along with coconut milk, coriander leaves, and green chilies to form a smooth paste. Step 3: To a pan on medium heat, add the paste from Step 2, red chilie powder, soy sauce, Worcestershire sauce, ketchup, Thai basil leaves, a splash of water, and salt to taste, and bring it to a nice boil. The sauce is now ready.

For frying the tofu

Step 4: Once the oil is hot, fry the tofu cubes in batches until it gets a golden brown color on both sides. Frying each batch takes about 3-4 minutes. Drain to paper towels to absorb excess oil. Check out detailed instructions for getting the crispiest fried tofu here! Step 5: While the tofu is warm, add it to the prepared sauce and toss well till they are coated. Garnish it with cilantro and serve immediately with steamed rice or your favorite side.

Expert Chef Tips

Storage and Make Ahead Instructions

Once tossed in the sauce, fried tofu starts to lose its crispiness in 10 to 15 minutes. Therefore, if you have leftovers, they will not retain a crispy texture but will still taste great. The dish can be stored in an airtight container in the refrigerator for up to 3 to 4 days. My preferred approach is to make the sauce ahead of time and store it separately. It stores well in the refrigerator for up to a week. The sauce can be reheated on the stovetop or in a microwave when ready to use. Since frying tofu hardly takes 5 mins, I fry a batch of tofu and toss it in the reheated sauce just before serving. This is perfect for a quick weeknight dinner. If you want to fry Tofu for this dish beforehand (e.g., 30 minutes head start):

Coat the tofu pieces in cornstarch before frying. This will help retain its crispiness for a much longer time. Keep it in a warm 150 degrees F oven until ready to serve. Store leftover fried tofu in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven or skillet to regain some crispiness.

More Thai Recipes To Love

Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.