Fried Tofu With Peanut Sauce Recipes

Steps:

• Place 2 layers of paper towels on a plate, set tofu block on top, and cover with 2 more paper towels and a heavy pan or metal press and let sit 30 minutes to remove excess water from tofu.
• Soak dried chilies in hot water to soften. Remove seeds and chop chilies.
• Cut the tofu into cubes 1″ X 1″ X 1 1/2". Set aside.
• Make a paste of the garlic, cilantro root, chili peppers and salt. Add the vinegar and mix.
• Dissolve the sugar in the hot water and add it to the paste along with the peanuts. Sprinkle with cilantro leaves & red pepper flakes.
• Put the oil in a wok and heat until hot.
• Deep-fry the tofu for 5 minutes until it becomes light brown. Drain on paper towels.
• Place tofu on a serving plate with the peanut sauce and some toothpicks next to it. Use the sauce as a dip. Serve either hot or at room temperature.

Steps:

• Cut the tofu in 1- 1/2 inch square pieces.
• Set aside.
• Make a paste (with such small quantities, a mortar and pestle are probably the easiest method) of the garlic, coriander, 3 seeded chili peppers, and salt.
• Add the vinegar and mix.
• Dissolve the 1/4 cup sugar in 1/4 cup hot water and add it to the paste along with the 1/4 cup of chopped peanuts.
• Mix well (the food processor helps here) and put it in a serving bowl.
• Sprinkle with coriander leaves and red pepper flakes.
• Put the 2 cup of peanut oil in a wok or frying pan over medium-high heat.
• Deep-fry the tofu in hot (360 degrees Fahrenheit) oil for 5 minutes, until a light gold.
• Drain on paper towels.
• Place the tofu on a serving plate and the bowl of peanut sauce next to it.
• Use the peanut sauce as a dip.
• Serve either hot or at room temperature.

Steps:

• Place 2 layers of paper towels on a plate, set tofu block on top, and cover with 2 more paper towels and a heavy pan or metal press and let sit 30 minutes to remove excess water from tofu.
• Cut the tofu into cubes 1″ X 1″ X 1 1/2". Set aside.
• Combine cilantro, chilli, garlic, sugar and vinegar in pan, stir over medium heat until sugar is dissolved. Add the peanut butter and coconut milk, stirring until heated through.
• Put the oil in a wok and heat until hot.
• Deep-fry the tofu for 5 minutes until it becomes light brown. Drain on paper towels.
• Place tofu cubes on platter with a dish of the warm sauce for dipping.

Steps:

• Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
• Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
• Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
• Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.

Steps:

• Drain tofu (i pressed gently between paper towels).
• Cut into bite-sized cubes.
• Toss with cornstarch, coating the cubes.
• Sprinkle a little salt and pepper.
• Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
• Fry the tofu cubes in batches, making sure all sides are lightly browned.
• Drain on paper towels, then sprinkle with salt and pepper if desired.
• Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
• Add peanut butter, stirring well.
• Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great!
• Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.