Thai Crispy Tofu Bites with Sweet Chili Sauce

Instructions

1. 1

   Drain the firm tofu, pat dry with paper towels, and cut into 2 cm cubes. Place the cornstarch in a shallow bowl. Dredge the tofu cubes in cornstarch until evenly coated, shaking off any excess powder.

2. 2

   Heat the sunflower oil in a wide nonstick pan over medium heat. Place the coated tofu cubes in the hot oil in a single layer without crowding.

3. 3

   Cook the tofu for 6 minutes, turning occasionally with a wooden spoon until all sides are golden brown and crispy.

4. 4

   Remove the crispy tofu from the pan with a slotted spoon and set aside on a paper towel-lined plate to drain excess oil.

5. 5

   In the same pan with remaining heat, add the minced garlic and cook for 30 seconds until fragrant, stirring so it does not burn.

6. 6

   Pour the sweet chili sauce and soy sauce into the pan, stirring constantly with the wooden spoon until the mixture bubbles and thickens slightly.

7. 7

   Return the crispy tofu to the pan, toss quickly for 30 seconds until every piece is coated in sauce, then remove from heat.

8. 8

   Transfer the warm tofu bites to small bowls, garnish generously with fresh chopped cilantro, and serve immediately while hot and crispy.

Serve with

Drink

Thai Pandan Limeade (Nam Manao Bai Toei)

Thai · 25 min