Thai Fried Tofu Recipe

Firm tofu: A dense and protein-rich ingredient that holds its shape well during frying.

Soy sauce: Adds a salty, umami flavor that enhances the taste of the tofu.

Cornstarch: Helps to create a crispy coating on the tofu when fried.

Vegetable oil: Used for frying the tofu to achieve a golden brown color.

Garlic: Adds a fragrant aroma and depth of flavor to the dish.

Lime juice: Provides a zesty, tangy contrast to the savory elements.

Cilantro: A fresh herb that adds a burst of color and flavor as a garnish.

When frying tofu, ensure that the pieces are spaced out evenly in the pan to avoid overcrowding. This allows each piece to cook uniformly and achieve a crisp, golden-brown exterior. If necessary, fry the tofu in batches to maintain the ideal texture.

• firm tofu - Substitute with tempeh: Tempeh has a similar texture and can absorb flavors well, making it a great alternative to tofu.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent just like cornstarch and is often considered a healthier option.

• vegetable oil - Substitute with coconut oil: Coconut oil can withstand high heat and adds a subtle flavor that complements Thai cuisine.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can be a good alternative to garlic.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a suitable replacement.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can stand in for cilantro, especially for those who find cilantro too strong.

• Allow the tofu to cool completely before storing. This prevents condensation, which can make the tofu soggy.
• Place the cooled tofu in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The tofu will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the tofu. Place the tofu cubes on a baking sheet lined with parchment paper, ensuring they are not touching each other.
• Freeze the tofu cubes for about 1-2 hours, or until they are solid. This prevents them from sticking together.
• Transfer the frozen tofu cubes to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, thaw the tofu in the refrigerator overnight. Reheat in a frying pan over medium heat until warmed through, or use in your favorite stir-fry or soup recipes.
• To maintain the crispy texture, avoid microwaving the tofu. Instead, reheat in an oven at 350°F (175°C) for about 10-15 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the fried tofu on a baking sheet lined with parchment paper.
  3. Cover the tofu loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes, or until the tofu is warmed through.
  5. Remove the foil for the last 5 minutes if you want to regain some of the crispiness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the fried tofu in the skillet and cook for 3-5 minutes, flipping occasionally to ensure even heating.
  4. Add a splash of soy sauce or lime juice if you want to refresh the flavors.

• Microwave Method:

  1. Place the fried tofu on a microwave-safe plate.
  2. Cover the tofu with a damp paper towel to keep it from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving to allow the heat to distribute.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the fried tofu in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. This method will help regain some of the tofu's original crispiness.

• Mixing bowl: Use this to combine the tofu, soy sauce, and cornstarch, ensuring an even coating.

• Frying pan: This is where you'll heat the vegetable oil and fry the tofu until golden brown.

• Spatula: Handy for turning the tofu cubes to ensure they brown evenly on all sides.

• Garlic press: Useful for mincing the garlic quickly and efficiently.

• Paper towel: Place the fried tofu on this to drain any excess oil.

• Knife: Essential for chopping the cilantro and cutting the tofu into cubes.

• Cutting board: Provides a stable surface for cutting the tofu and cilantro.

• Measuring spoons: Use these to measure out the soy sauce, cornstarch, vegetable oil, and lime juice accurately.

Prepare ingredients in advance: Chop the tofu and cilantro ahead of time to streamline the cooking process.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

One-pan method: Cook the tofu and garlic in the same pan to reduce cleanup time.

Batch cooking: Double the recipe and store extra fried tofu for quick meals later in the week.

Efficient coating: Use a ziplock bag to coat the tofu with soy sauce and cornstarch for even coverage and less mess.