Thai Style Tofu (Tofu Salad with Thai Chilli Sauce Dressing) Meat-Free Vegetarian | BIG Bites MY

Thai Style Tofu (Tofu Salad with Thai Chilli Sauce Dressing)

This dish is easily available at most Chinese eateries in Malaysia. The deep fried tofu goes so well with a refreshing salad tossed in a sweet Thai Chilli sauce dressing. This is an appetizing dish to kickstart a meal. It is not difficult at all to whip up this dish at home. SO EASY LAH! The recipe shown here feeds 1 to 2, just double up accordingly if you are cooking for more.

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 20 minutes

Cooking time: 20 minutes

Serving: 1 to 2 (increase portions accordingly if you are cooking for more)

Ingredients:

• 1/2 Japanese cucumber
• 1/2 carrot
• 1 block pressed tofu
• 1/4 cup (60ml) Thai chilli sauce
• 1 tablespoon sugar
• 1 onion
• 1 tablespoon (15ml) lime juice
• Oil for deep frying

Method:

• Peel and slice onion. Set aside. 
• Peel 1/2 of a small carrot
• Julienne carrot and Japanese cucumber (matchstick size). Set aside. 
• Squeeze lime and strain the juice. Measure 1 tablespoon (15ml) of lime juice into a bowl. 
• To prepare the Thai chilli sauce dressing, add Thai chilli sauce and sugar to the lime juice in the bowl. Stir to combine. Taste and flavor to your liking. Set aside. 
• Pat dry tofu with paper towels. Cut the tofu into bite-size blocks and set aside. 
• Heat oil over MEDIUM HIGH heat to fry tofu. Test oil with a pair of wooden chopsticks. When bubbles appear at the tips of the chopsticks, it means the oil is hot enough for deep frying. 
• Pat dry the tofu cubes again before deep frying. Fry until tofu turns golden. 
• Remove tofu and heat up the oil again. When the oil is hot enough, return the tofu cubes into the pan to double fry until golden brown. It should be crisp and golden brown outside and tender inside. Remove and set aside to cool. 
• Add onion slices, shredded carrot and cucumber to the Thai chilli sauce dressing. Stir to combine. Remember to reserve some shredded carrot and cucumber for garnishing. 
• To serve, arrange tofu cubes on a serving plate. Pour the Thai chilli sauce dressing over the tofu cubes. Garnish with the remaining shredded carrot and cucumber. Serve immediately. 

Notes:

• Pressed tofu is firmer than silken tofu but softer than firm tofu. So it's easier to handle during deep frying.
• You can sprinkle some toasted sesame seeds and crushed roasted peanuts just before serving for some added texture if you have some at home. 
• You can also shred some Kaffir lime leaves and toss into the salad to elevate the taste