This Fried Tofu with Thai Sweet Chilli Sauce is a must-eat street food whenever we visit Thailand. They are oh-so crispy on the outside yet moist and juicy on the inside when you bite into each pieces.
The trick is to use firm tofu, I repeat firm tofu (not the soft type as they’ll absorb too much oil and become soggy) and deep fry them in really hot oil for less than 2 minutes. They are also labelled as “Tau Kwa” in supermarkets here.
Making your own Thai sweet chilli sauce for this recipe really makes it worthwhile. You are able to customize the acidity and level of sweetness to your liking. However, if you are pressed for time, there’s absolutely no reason not to use store-bought chilli sauce. Either way, they’ll taste awesome!
2 pieces Firm Tofu (Tau Kwa)
Vegetable oil for frying
Thai Chilli Sauce:
2 red chilli – cut into pieces
1 clove garlic
3 tbsp white vinegar
3 tbsp water
3 tbsp tamarind paste
3 tbsp sugar
2 tbsp palm sugar (replace with 1 tbsp sugar if unavailable)
¼ tsp salt
1 tsp chilli powder (optional)
2 tbsp chopped peanuts
Chopped coriander for garnish
serves 4 – 6
Place the chilli, vinegar, tamarind, garlic into a blender and blend until smooth.
Pour into a saucepan and add in sugar and salt. Bring to boil and simmer for 2 mins until slightly thickened.
Set it aside to cool and it will thicken further.
When you are ready to serve, add in chopped peanuts, coriander and mix well. Give it a final taste and add more vinegar if necessary.
Cut the firm tofu into bite size pieces. I cut them into triangles.
Add 4 cups oil into a medium pot and heat oil until hot.
Gently add in few pieces of tofu into the hot oil and fry for 1 – 2 mins. They should be fully submerged into the oil.
Do not overcrowd the pot or they’ll take a longer time to cook and turn soggy. I cooked them in 4 batches.
If the tofu stick together, gently separate them with a pair of tongs or chopsticks.
Drain on paper towel and serve warm with the Thai chilli sauce.