Crispy Thai Tofu with Spicy Savory Sauce

A Two-Step Easy Recipe

This simple Thai tofu recipe consists of two main steps: deep-frying the tofu and preparing the sauce.

1. Deep-Frying the Tofu

For this recipe, it is best to use extra-firm tofu to minimize the risk of breaking. I typically place the block of tofu on a dry cloth to absorb any excess moisture, as paper towels may stick to the tofu.

If you prefer, you can use a tofu press to extract water from softer tofu. Alternatively, place the tofu on a flat surface and weigh it down with a heavy object to expedite the moisture release. These steps aim to firm up the tofu, making extra-firm tofu the easiest option.

Once the tofu is adequately dried and cut to your desired size, it’s time to deep-fry it.

Some cooks recommend coating the tofu with starch before frying, though this is optional. When exposed to hot oil, the surface of firm tofu naturally forms a crust, which helps maintain its structure. If the tofu is firm enough, you can skip the starch coating altogether.

Deep-Fry the Tofu

Deep-frying serves two purposes: it enhances flavor and aroma while creating a crispy surface that prevents the tofu from breaking apart.

During my time working in a restaurant, I used an electric deep fryer with a frying basket, which is the best way to prevent sticking. If you don’t have an electric fryer, use a generous amount of oil in a nonstick skillet or well-seasoned cast iron wok.

Heat the oil to medium-high, around 180 to 190 degrees Celsius. Cooking time varies based on the tofu’s moisture content but typically takes about three to five minutes. Once the tofu reaches a golden brown color, remove it from the oil and place it on a serving plate.

2. Prepare the Sauce for the Tofu

The sauce for this Thai tofu recipe incorporates ingredients commonly found in Thai cuisine. I use a generous amount of coarsely chopped garlic to retain its texture and flavor, along with thin strips of onion and carrots for added color and crunch.

For heat, I include Thai bird’s eye chilies, which are small but potent. If you prefer a milder flavor, remove the seeds before adding them to the sauce. I cut the chilies in half to facilitate seed removal, allowing their flavor to infuse the sauce as it cooks.

The sauce also features lime juice, palm sugar, and the aforementioned ingredients. While palm sugar is a staple in Thai cooking, you can substitute it with brown sugar if necessary. However, palm sugar offers a unique flavor, so sourcing it from an Asian grocery store is recommended for an authentic taste.

A secret ingredient that elevates the sauce is tom yum paste. A tablespoon is sufficient to enhance the flavor without overpowering the dish. Tom yum paste contains lemongrass and galangal, which enrich the overall taste profile.

Prepare the Thai Tofu Sauce

To make the sauce, heat oil in a wok and sauté the chopped garlic and onion until fragrant. Next, add the bird’s eye chilies, carrot strips, tom yum paste, palm sugar, fish sauce, and water. Allow it to simmer over low heat for a minute to reduce the volume. Finally, stir in lime juice before removing from heat, as adding lime juice at the end prevents it from becoming overly sour due to prolonged cooking.

Once the sauce is ready, pour it over the crispy tofu on the serving plate, allowing it to spread and fill the space around it. Garnish with chopped red chilies, fresh coriander leaves, and green onions before serving.

This Thai tofu dish is best enjoyed with Jasmine rice or rice noodles (rice vermicelli).

Other Thai Cuisine You May Want to Try

In addition to this Thai tofu recipe, I plan to create a Thai basil tofu stir fry in the future, as I enjoy the flavor of fresh basil. Meanwhile, here are a few other Thai recipes available on this blog:

• Thai Curry: A flavorful dish made with coconut milk, galangal, lemongrass, kaffir lime, dried chili, fish sauce, shrimp paste, coconut cream, and Thai red curry paste. Try the Thai Red Chicken Curry, which features all the classic Thai ingredients for an authentic taste. (For a vegetarian version, substitute vegan fish sauce for regular fish sauce.)
• Tom Yum Soup: A renowned Thai soup celebrated for its spicy and sour flavors. Here is a step-by-step guide to making this delicious soup from scratch.