Crispy Tofu with Peanut Sauce
- Prep Time 0:20
- Cook Time 0:30
- Estimated Cost $9.50
- 1 Comment
I love to order deep-fried tofu with peanut sauce as an appetizer in Thai restaurants, but I’m always hesitant to make it at home—mostly because I don’t love the idea of deep-frying innocent, healthy tofu. Well, thanks to my brilliant friend Kim, I found a fabulous way to fry tofu without bathing it in oil. This easy method yields tofu with a wonderful crust, reminiscent of deep-fried tofu, but with no more than a few tablespoons of oil in the whole recipe.
Today I paired it with peanut sauce, but it’ll surely be showing up in upcoming curries and stir-fries.
14 oz. firm or extra-firm tofu $1.50
canola or vegetable oil Pantry
1 recipe Basic Peanut Sauce $7
Recipe Serves 4
- Preheat oven to 300 degrees F. Lightly oil (or line with parchment paper) a baking sheet).
- Place the tofu on a clean cutting board and cover with a second cutting board.
- Place a heavy book or a few heavy cans on top of the second board, to weigh down the tofu and press out the liquid.
- Allow it to drain for about 20 minutes Kim's post called for 40 minutes, but I was impatient. This method worked for me, but feel free to press it for all 40 minutes.
- Cut the pressed tofu into 2" triangles (as pictured), or any desired 2"-3" shape.
- Arrange the tofu on the prepared baking sheet and lightly brush or mist with oil.
- Bake for 12-13 minutes, then flip and bake on the other side. If you haven't already made the peanut sauce, now is an excellent time.
- Heat 1 tbsp oil in a medium frying pan over medium-high heat. When oil is hot, add the tofu, working in batches if necessary, and fry the tofu for 2-3 minutes on each side, to ensure it gets really crisp.
- Drain the crisp tofu on paper towels and salt immediately.
- Serve warm with the peanut sauce for dipping.
- Makes about 16 pieces tofu and about 3/4 cup peanut sauce.