This is a popular Thai street food, crispy deep fried tofu [tao hu tod]. The firm beancurd is deep fried till golden and crispy on all edges and serve with a sweet chilli peanut sauce. I love fried tofu or firm beancurd and this is especially good with a home cooked sweet chilli sauce. The peanuts and cilantro enhance further this sauce. As I do not have cilantro, I made do with spring onions which is also good.
This sweet chilli sauce can be used as a dipping sauce for any other fried food, so it is worthwhile to prepare the whole portion and stored away for later use. I have omitted the chilli flakes as the sauce is rather spicy and hot.
Honestly, I don’t mind having just this for a light weekend lunch in the comfort of my home.Recipe adapted from Hot Thai Kitchen with modifications
3 pieces firm beancurd – quartered and deep fried or pan fried
Enough oil for deep frying or pan frying
Ingredients for SWEET CHILLI PEANUT SAUCE
2 red chillies – cut small pieces [spicy specie]
1-2 large cloves garlic
3 tbsp vinegar, tamarind juice and water
3 tbsp sugar
3 tbsp palm sugar – chopped
¼ tsp salt
3-4 tbsp coarsely ground toasted peanuts
2 tbsp chopped cilantro or spring onions
- In a blender, add chillies, garlic, water, vinegar and tamarind. Blend until there are no big chunks of the ingredients [ not necessarily smooth and fine]. Transfer to a sauce pan, add in sugar, palm sugar, salt.
- Bring ingredients to boil over low medium heat for 5 minutes or until slightly thick but not thick [the sauce will thicken a little when cooled]. Taste and adjust seasoning. When ready to serve, add in peanuts and cilantro or spring onions.
- For the firm beancurd, deep fry in medium hot oil or pan fry until golden brown or crispy.
- Dish up on serve platter [I laid the base with some shredded cabbage], pour sweet chilli sauce on top , sprinkle peanuts and cilantro or serve fried beancurd with sweet chilli sauce as dipping sauce.