Fried Tofu with Thai Chile Dip
At first glance, these eye-cathcing chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these, they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 pieces Firm Tofu (Tau Kwa)
Vegetable oil for frying
Thai Chilli Sauce:
2 red chile – 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
Full instructions:
Place the chile, 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.