Go Back
–+ servings
Quick and delicious fried tofu coated in a special Thai sauce and served with rice in a white ceramic plate.
Print Recipe
5 from 17 votes

Best Fried Tofu with Special Thai Sauce

Fried Tofu With Special Thai Sauce is a spicy and delicious, flavorful dish that can be served with steamed rice for lunch or dinner. The recipe is vegan and gluten-free. The dish is ready in 30 minutes, and each serving comes under 350 calories.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Thai
Diet: Vegan
Servings: 3 to 4 people
Calories: 356kcal
Author: Kushi

Equipment

Ingredients

For the Paste

  • 1 teaspoon Oil
  • ½ teaspoon Cumin seeds
  • 1 medium Onion finely chopped
  • 6 cloves Garlic finely chopped
  • 1 inch Ginger grated
  • 2 inch Lemon grass finely chopped
  • 2 tablespoon Coconut milk
  • 2 piece Green chilies add more for a spicy dish.

Other ingredients

  • 1 teaspoon Red chilie powder
  • 6 leaves Thai Basil
  • 1 teaspoon Soy sauce
  • 1 teaspoon Worcestershire sauce (see notes)
  • 1 tablespoon Ketchup for balancing the flavors
  • ½ teaspoon Salt adjust to taste
  • 1 teaspoon Sriracha sauce optional, for additional spice

Main Ingredients

  • 14 oz Tofu Extra Firm, cut into triangles or large cubes
  • 400 ml Oil for frying, ¼ cup oil is used
  • 1 tablespoon Cilantro or Coriander leaves

Instructions

Prepare the sauce

  • In a pan on medium heat, add oil, cumin seeds, chopped onions, garlic, lemongrass, and grated ginger, and saute until they turn light brown in color.
    1 teaspoon Oil, ½ teaspoon Cumin seeds, 1 medium Onion, 6 cloves Garlic, 1 inch Ginger, 2 inch Lemon grass
  • Blend together sauteed ingredients (from the above step), coconut milk, and green chilies into a smooth paste.
    2 tablespoon Coconut milk, 2 piece Green chilies
  • To a pan on medium heat, add the paste prepared above, cayenne powder, soy sauce, Worcestershire sauce, ketchup, Thai basil leaves, water, Sriracha sauce (optional), and salt to taste, and bring it to a nice boil. The sauce is now ready.
    1 teaspoon Red chilie powder, 6 leaves Thai Basil, 1 teaspoon Soy sauce, 1 teaspoon Worcestershire sauce, 1 tablespoon Ketchup, ½ teaspoon Salt, 1 teaspoon Sriracha sauce

For Frying Tofu

  • Add oil for frying to a pan on medium to medium-high heat. Once the oil is hot, fry the tofu cubes in batches until it gets a golden brown color on both sides. Frying each batch takes about 3-4 minutes. Drain to paper towels to absorb excess oil. Check out detailed instructions for getting the crispiest fried tofu here!
    14 oz Tofu, 400 ml Oil
  • While the tofu is warm, add it to the prepared sauce and toss well till they are coated. Garnish it with coriander leaves or cilantro and serve immediately with steamed rice or your favorite side.
    1 tablespoon Cilantro

Notes

Expert Chef Tips

  • You can remove excess moisture from the tofu by using a tofu press for 10 minutes.
  • Fish sauce is traditionally used in the recipe. I have substituted it with vegan-certified Worcestershire sauce instead. You can also use Oyster sauce.
  • Adjust the sweetness, tanginess, and spiciness of the sauce as per your taste.
  • Mix the fried tofu with the sauce just before you are ready to serve. Else the fried tofu will lose its crispiness.
  • You can also use Italian basil or dried basil leaves in the recipe.
  • While frying tofu, do not overcrowd the pan.
  • If the oil is cold, tofu will absorb excess oil while frying. If it is very hot, then the tofu will turn brown soon without getting crispy. It is best practice to fry by switching the flame between medium and medium-high.
  • To check if the oil is hot, put a small piece of tofu in the oil. If it sizzles, it means the oil is ready for frying.
  • You can also coat the tofu with cornstarch or potato starch before frying for extra crispy tofu (optional).

Storage and Make Ahead Instructions

  • Once tossed in the sauce, fried tofu starts to lose its crispiness in 10 to 15 minutes. Therefore, if you have leftovers, they will not retain a crispy texture but will still taste great. The dish can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
  • You can make the sauce ahead of time and store it separately. It stores well in the refrigerator for up to a week. The sauce can be reheated on the stovetop or in a microwave when ready to use. Since frying tofu hardly takes 5 mins, I fry a batch of tofu and toss it in the reheated sauce just before serving. This is perfect for a quick weeknight dinner.
  • If you want to fry Tofu for this dish beforehand (e.g., 30 minutes head start), coat the tofu pieces in cornstarch before frying. This will help retain its crispiness for a much longer time. Keep it in a warm 150 degrees F oven until ready to serve. You can store leftover fried tofu in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven or skillet to regain some crispiness.

Nutrition

Calories: 356kcal | Carbohydrates: 14g | Protein: 13g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 727mg | Potassium: 192mg | Fiber: 3g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 3mg