Thai · Dinner
Crispy Fried Tofu (Low-Chol)
Cubes of pressed firm tofu are dredged in cornstarch and fried until the crust turns deep golden and shatteringly crisp, then tossed in a sweet-savory Thai sauce built from garlic, chili and lime. Served over jasmine rice with cilantro and crushed peanuts scattered on top.
$4
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
531Calories
16.2gProtein
26.4gFat
61.8gCarbs
14.6gSugar
3.9gFiber
1148mgSodium
0mgChol
3.8gSat Fat
478mgPotassium
138mgCalcium
3.5mgIron
0.1mcgVitamin B12
17mgVitamin C
vegetarian
gluten-free-adaptable
low-chol
Instructions
1
Prep
Press tofu cubes between paper towels for 10 minutes to remove moisture, then pat dry and toss in cornstarch until fully coated.
2
Fry
Heat vegetable oil in a wok over medium-high heat until shimmering. Fry tofu in batches for 4-5 minutes, turning occasionally, until deep golden.
3
Drain
Transfer fried tofu to a paper-towel-lined plate and drain excess oil for 2 minutes.
4
Simmer
Mince garlic and thinly slice chili. In a small saucepan over medium-low heat, combine garlic, chili, lime juice, soy sauce, brown sugar and water for 2 minutes until sugar dissolves.
5
Toss
Add fried tofu to the saucepan and toss gently over low heat for 1 minute until glazed.
6
Plate
Arrange jasmine rice on a plate, top with glazed tofu, and scatter chopped cilantro and crushed peanuts over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu, pressed and cut into cubes
- 1/2 cup60g cornstarch, for dredging
- 1 cup240ml vegetable oil, for frying
- 4 cloves4 cloves garlic
- 22 fresh red chili
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp brown sugar
- 2 tbsp2 tbsp water
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp peanuts
- 1 1/3 cup220g jasmine rice, cooked
