About this recipe

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Recipe highlight

Why you’ll love it

Crispy tofu and bold tamarind glaze create a fast Thai dish that delivers deep flavor without meat. 🍲

Ingredients

• Tofu
• 🧊 450 g firm tofu, cubed (16 oz) soy
• 🌾 40 g cornstarch (3 tbsp / 1.4 oz)
• 🫒 500 ml vegetable oil for frying (2 cups / 17 fl oz)
• Sauce
• 🥣 30 ml tamarind paste (2 tbsp / 1 fl oz)
• 🍬 25 g palm sugar (2 tbsp / 0.9 oz)
• 🥢 20 ml soy sauce (1½ tbsp / 0.7 fl oz) glutensoy
• 🧄 10 g garlic, minced (3 cloves / 0.35 oz)
• 🌶️ 6 g red chili, finely sliced (1 chili / 0.2 oz)
• 💧 60 ml water (¼ cup / 2 fl oz)
• Garnish
• 🧅 40 g scallions, sliced (⅓ cup / 1.4 oz)
• 🥜 30 g roasted peanuts, crushed (¼ cup / 1 oz)
• 🌿 10 g cilantro leaves (2 tbsp / 0.35 oz)

Preparation

• 1 Prepare the tofu Pat tofu dry and cut into even cubes so they fry evenly. 🧊
• 2 Coat the tofu Toss tofu cubes with cornstarch until lightly coated on all sides. 🌾
• 3 Heat the oil Heat vegetable oil in a deep pan to about 175°C (347°F). 🔥
• 4 Fry the tofu Fry tofu cubes for about 5–6 min until golden and crispy. 🍳
• 5 Drain the tofu Transfer fried tofu to paper towels to remove excess oil. 🧻
• 6 Make the sauce In a pan combine tamarind paste, palm sugar, soy sauce, garlic, chili, and water and simmer until slightly thickened. 🍲
• 7 Toss the tofu Add crispy tofu to the sauce and gently toss until evenly glazed. 🍛
• 8 Finish and serve Top with scallions, peanuts, and cilantro before serving hot. 🍽️

Timing details

Nutrition

Estimated values per serving.

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