Saturday, 28 July 2007

Fried Tofu and Spicy Peanut Sauce

This recipe is not for the meat-loving men in the family, but my daughters love tofu, especially fried. We enjoy Viet-Thai cuisine including their vegetarian options. This recipe turned out well and was still good the next day, even though the crispy edges had softened. It is adapted from the recipe on the side of the President's Choice tofu package.

1 lb medium firm tofu cut into 6 slices
1/4 cup oil
1/2 cup cornstarch
salt to taste

Drain tofu and slice into even pieces. Wrap in a double folded tea towel for 15 minutes and pat dry. Coat tofu lightly with cornstarch and place in oil that has been heated in a frying pan. Fry until crispy and lightly browned, about 3-4 minutes a side. Drain on a paper towel.

Peanut Sauce

We mix this up without measuring it and adjust things until they look and taste right.

1/4 cup all natural peanut butter
2-3 tbsp water
A teaspoon or so of soy sauce and a couple of dashes of hot chili sauce

Mix together until smooth. The sauce should be the consistency of medium gravy. The peanut sauce in the picture above is too thick, but it was tasty.

Serve with rice and vegetables.


Unknown said...

My fiance is chinese and we always have tofu in the fridge :-) This looks good.

Our usual sauce is soy sauce, sesame oil, a touch of black bean vinager or balsamic, and some sambal for heat. It works great on chinese style dumplings too.

Ruth said...

I haven't tried making other oriental sauces. Yours sounds very good. Right now we eat a lot of Viet-Thai food. I wish I knew more about authentic Chinese cooking, not the sweet and sour stuff at Cdn-Chinese restaurants.