Thai Fried Tofu Recipe

Crispy Thai Fried Tofu with a sweet-spicy Thai peanut sauce! An easy, protein-packed Thai street food you can now make at home!

If you are looking for more ways to enjoy tofu make sure to check out my Pad Thai Recipe that has tofu, or my Pad See Ew Vegan Tofu recipe!

Why You’ll Love This Recipe

• LEARN FROM AN EXPERT THAI COOKING CLASS TEACHER: A Thai cooking class instructor (aka me, Sherri! :)) will be teaching you step-by-step all my top Thai cooking secrets in this recipe!
• EASY APPETIZER OR MAIN DISH: Crispy, flavorful Thai Fried Tofu with a rich, spicy, nutty chili peanut sauce? Yes, please!
• PERFECT FOR ANY DIET: Whether you’re vegetarian, vegan, or just love Thai food, this dish is packed with protein and bold flavors, making it a crowd-pleaser!

What is Thai Fried Tofu?

Tofu was introduced to Thailand long ago by Chinese immigrants probably between the 14th-18th centuries. It now shows up in many adored Thai dishes like Thai Fried Tofu, aka Tao Hoo Tod (เต้าหู้ทอด). Thai Fried Tofu is one of our favorite ways to eat tofu, especially when visiting Thailand!

In Thailand, it’s deep-fried by Thai street vendors and served crispy with an addictive sweet-spicy Thai peanut dipping sauce! If you’ve never liked tofu, this will change your mind!

Sherri’s Story

How I normally press tofu, and yes, I think using cookbooks from my 5 Best Thai Cooking Books list makes it work even better 😉

Tofu has always been a little tricky to fry for me! You too? It’s because of all that moisture! I tried different ways to remove it and here are my thoughts on all of them.

Pressing with cookbooks to remove moisture: Wrap it in a towel, and put 3 large cookbooks on top to press it. I tried using my cast-iron to press it, but it was too heavy and my tofu looked sad and squished after, lol, so I stick with the cookbooks.

Oven-baking to remove moisture in tofu: My almost vegetarian friend who eats tofu weekly said instead of pressing it to take out the moisture, she likes to bake it at 400 on each side for 10 minutes. I tried that and it worked great! I like how it didn’t get a squishy shape from being pressed and it stayed more tender on the inside.

Super firm tofu that is pre-pressed: My tofu loving friend also recommended Nasoya Organic Super Firm Tofu, which is pre-pressed. I often use firm tofu, but this super firm tofu was next level, and didn’t have much excess moisture at all. So if you want a super crispy fried texture for your tofu without having to worry about pressing, use this one!

Coat the tofu in corn starch: The best way to get crunchy tofu is from corn starch, or even tapioca starch works too, which is what I used when I ran out of corn starch! It helps give it a nice crust, so don’t skimp on that.

What’s your favorite tofu and way to remove the moisture? Let me know what you think!

Ingredient Notes

Uh-oh! Don’t have some of these ingredients? Don’t worry! Just look below for how to sub them in my Additions and Substitutions section!

• 1 block (16 oz.) super firm tofu (Nasoya Super Firm Organic Tofu is our fav), cut into cubes is Thai Hubby’s preference, but really any cut you want, pressed: Wrap tofu in a clean kitchen towel, place a heavy object like some cookbooks, and press for 15-20 minutes.
• 1/2 cup cornstarch: Helps create that perfect crispy coating.
• 1/2 tsp. salt: Enhances the natural flavor of the tofu.
• Peanut or canola oil, enough to completely cover the tofu while it’s frying: Really use any oil that can handle a high heat that you enjoy using to deep fry.

Thai Fried Tofu Spicy Thai Peanut Sauce:

• 1/4 cup white vinegar – Adds acidity to balance the richness of the peanuts and sweetness of the sugar.
• 5 garlic cloves – Infuses a bold, aromatic depth that enhances the sauce’s savory kick.
• 1/4 cup finely chopped palm sugar or brown sugar – Provides a subtle caramel-like sweetness to contrast the tangy and spicy flavors.
• 3 tbsp. white sugar: Add another note of clean, neutral sweetness to give the sauce extra depth.
• 3/4 tsp salt – Brings out all the flavors and ensures a well-balanced sauce.
• 1/4 cup tamarind paste – Lends a tangy, slightly fruity depth that ties the sauce together with a classic Thai touch.
• 1/4 cup water-Helps thin out the sauce for the perfect dipping consistency, add more if you want.
• 1/4 cup crushed peanuts – For extra crunch and a nutty texture.
• 3-4 tsp. roasted Thai chili flakes, to taste – Adds a smoky heat that gives the sauce its signature spicy punch. Adjust to taste!
• handful of chopped cilantro – Adds a fresh herbal note that brightens up the dish.

Additions and Substitutions

• Tofu substitute: Tempeh or extra-firm paneer.
• Tamarind substitute: Vinegar or leave it out.
• Peanuts substitute: Sesame seeds.
• Thai roasted chili flakes substitute: Leave them out, or add fresh Thai red chilis, fresh or dried cayenne peppers or Serrano chiles.
• White vinegar substitute: Rice vinegar.

How to Make Thai Fried Tofu: Step by Step

Make the Thai Fried Tofu Spicy Dipping Sauce:

In a small pan, mix all the 1/4 cup white vinegar, 5 garlic cloves, 1/4 cup palm sugar or brown sugar, 3 tbsp. white sugar, 1/4 cup water, 3/4 tsp salt and 1/4 cup tamarind paste. Bring it to a gentle simmer for a few minutes and once the sugar has dissolved, and it’s thickened up some, turn off the heat.

Put it in a bowl and sprinkle on the 1/4 cup crushed peanuts, 3-4 tsp. roasted Thai chili flakes, sprinkle on a handful of cilantro and mix it up.

Remove the moisture from the tofu to help it get crispy:

Wrap tofu in a clean kitchen towel, place a heavy objects on top like 3 large cookbooks, and press for 15-20 minutes.

Prep the tofu:

Cut tofu into cubes or really whatever shape you want, but that’s what Thai Hubby likes.

In a bowl, mix cornstarch, and salt.

Toss tofu cubes in the cornstarch mixture until each piece is well coated. I like to do it one by one so each piece so you can make sure it’s coated well in the corn starch.

Deep-fry the tofu:

Heat enough peanut or canola oil to completely cover the tofu while it’s frying in a wok or your favorite pan you deep-fry in. Heat over medium-high heat until around 375 degrees, or when you drop a little crumble of tofu in it immediately starts to sizzle up.

Fry tofu in two batches. Don’t touch the tofu while it’s frying even though they might touch each other, it’s ok. If you try to pull them apart in the midst of frying they might tear.

Fry until golden brown and crispy, should just take a few minutes.

Drain on paper towels and eat when it’s hot and fresh with the sauce on the side so you can dip it, or drizzle it on top. Yum! Enjoy!

Recipe Tips & Tricks

• Pan-Fry Tofu option: Use just a few tablespoons of avocado oil, fry corn starch coated tofu untouched for a few minutes until it develops a crispy crust, and flip it over to each side until all of it is crispy.
• Air Fry Tofu option: Toss corn starch coated tofu in 1 tbsp. oil and air-fry at 400°F for 15 minutes, shaking halfway.
• Baked Tofu option: Bake corn starch coated tofu for 10 minutes at 400. Then flip it to the other side and bake another 10 minutes.
• Double-fry for extra crispiness: Fry tofu once, let it cool slightly, then fry again for ultimate crunch.

Storage & Reheating

Fridge:

• Store fried tofu in an airtight container for up to 3 days.
• Keep sauce separate so it stays crispy.

Freezer:

• Not recommended since it won’t stay crispy.

Reheat:

• Air fry or bake at 400°F for 5-7 minutes to crisp it up again.

Your Thai Fried Tofu Questions Answered

What to Serve with Thai Fried Tofu

• In Thailand they typically put strips of fried tofu in authentic Pad Thai, and it’s amazing.
• Use this recipe to make the tofu used in Pad See Ew Vegan Tofu extra crispy.
• Also throw it in Vegan Thai Fried Rice if you want some extra crunch instead of pan-frying it.
• Add Thai fried tofu to Thai Vegetarian Fried Rice to get some more protein.
• While making Thai Fried Eggs Salad make some Thai fried tofu to go in it too.

If you make it, I want to see! Take a pic and tag us on Instagram @thaifoodie!

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