This deep-fried tofu is super crispy and light. Create this sauce with rice vinegar, sugar and red pepper flakes for dipping. Thin shallot rings add a crispy crunch while cilantro sprigs add color and freshness.
for the dipping sauce
- 1 cup boiling water
- 5 tbsps sugar
- 1/2 cup rice vinegar
- 1 teaspoon salt
- red chili pepper flakes
- 2 –3 shallots, sliced thinly
for the tofu
- 1 block of firm tofu
- 1/2 cup cornstarch, plus more if needed
- 1 1/2 tsps Ener-G, whisked with 5 tbsps water
- canola, grapeseed or vegetable oil
- cilantro sprigs
to make the dipping sauce
- Make your vinegar sauce by first dissolving the sugar with the boiling water in a small saucepan. Add the vinegar, salt and red chili pepper flakes. Add the shallot rings and allow to cool. Transfer the mixture to the refrigerator to chill for at least 2 hours.
to make the tofu
- Cut the tofu block in half. Then cut each half in half again to make 4 slabs. Cut each slab down the middle to create 8 squares.
- Set up a wide shallow bowl with the cornstarch and another with the Ener-G slurry.
- In a heavy pot, heat several inches of vegetable oil over medium-high heat for about 7 minutes. You can test when the oil is ready by inserting a wooden spoon or chopstick into the oil. If it bubbles up around the spoon or chopstick immediately, you are ready to fry.
- Working in batches, dunk the tofu squares into the Ener-G mixture, then transfer to the cornstarch. Flip around until evenly coated, then tap off any excess.
- Working in small batches of 2-3 pieces, carefully lower the tofu cubes into the hot oil and fry until golden brown, flipping around if needed. Remove with a slotted spoon and transfer onto paper towels while you fry the rest.
- Transfer the tofu slices in a shallow bowl. Garnish with the shallot rings and cilantro. You can spoon the vinegar sauce over the top or serve on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Keywords: deep-fried tofu, fried tofu, thai tofu