Today, I want to share a delicious Thai tofu recipe inspired by a Thai dish I made in a restaurant while I was recently on a trip to Sekinchan, Malaysia.
While this recipe is typical in Thai restaurants in Malaysia and might not be authentic Thai cuisine, it is incredibly tasty. The tofu is deep-fried until crisp on the outside and soft inside, and then it is dressed with a terrific sauce. Although unsure of the sauce's exact ingredients, I can taste some fish sauce, lime juice, sugar, garlic, and tom yum paste.
After returning home, the flavor lingered in my mind, so I recreated it with a slight twist.
Here is the recipe for my tofu recipe. So satisfying!
Enjoy 🙂
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/thai-tofu-... )
Ingredients
600g firm tofu
2 tbsp chopped garlic
1/2 medium onion, sliced
1/4 carrot, cut into strips
2 chili padi, chopped
4 tbsp palm sugar
2 tsp tom yum paste
4 tbsp fish sauce
4 tbsp lime juice
coriander leaves and red chili to garnish
Method
Deep-frying the tofu
- Put the block of tofu on a dry cloth and remove any excess water.
- Deep-fry the tofu cubes on medium-high heat at about 180 to 190°C. The cooking time depends on the tofu's moisture content, but it usually takes about three to five minutes to become golden brown.
- Once the tofu is deep-fried to golden brown, remove it from the oil and place it on a serving plate.
Prepare the sauce
- Add oil to the wok and sautéing the chopped garlic and onion slices until they release an aromatic flavor.
- Add the bird's eye chilies, carrot strips, Tom Yum paste, fish sauce, palm sugar, and water. - - Let it cook over low heat for a minute to reduce some volume.
- Finally, add lime juice and mix well before removing from heat.
To serve
- Pour the sauce over the crispy tofu on the serving plate, allowing it to spread and fill up the space around it.
Garnish with chopped red chilies, fresh coriander leaves, and green onions before serving.
#ThaiTofu #ThaiTofuRecipe
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