Crispy Pan-Fried Tofu with Sweet Chili Sauce and Crushed Peanuts

By Sprig Originals ✓ · cooked up in Sprig

Extra-firm tofu pressed dry, tossed in a cornstarch-and-rice-flour coat, and shallow-fried in a skillet until the edges go genuinely brittle — no deep fryer, no wok. A quick from-scratch sweet chili sauce with garlic, fresh red chile and rice vinegar goes on at the last second, followed by crushed roasted peanuts, cilantro and lime. It's the Thai appetizer that runs about $14 a plate around town, made for the cost of a block of tofu.

Ingredients

• 28 oz extra-firm tofu (two 14 oz blocks)
• 1/2 cup cornstarch
• 2 tbsp rice flour (or additional cornstarch)
• 1 tsp kosher salt
• 1/2 tsp white pepper
• 3/4 cup neutral oil, such as peanut or vegetable

• 1/2 cup water
• 1/2 cup granulated sugar
• 1/4 cup rice vinegar (unseasoned)
• 4 cloves garlic, finely minced
• 1 fresh red Fresno or red jalapeño chile, seeded and minced
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1 tbsp cornstarch mixed with 1 tbsp cold water
• 1 tsp lime juice

• 1/3 cup roasted salted peanuts, coarsely crushed
• 1/3 cup cilantro leaves
• 2 scallions, thinly sliced on the bias
• 1 lime, cut into wedges
• flaky salt, for finishing

Instructions

1. Press the tofu: drain both blocks and slice each crosswise into 4 thick slabs. Lay the slabs on a clean kitchen towel or a triple layer of paper towels on a rimmed baking sheet, cover with more towels, set a second sheet pan on top, and weigh it down with a few cans or a heavy skillet. Press 25 to 30 minutes, changing the towels once if they soak through. You want the tofu noticeably firmer and the surface dry to the touch.
2. While the tofu presses, make the sauce. Combine the water, sugar, rice vinegar, garlic, minced fresh chile, red pepper flakes and 1 tsp kosher salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook 5 minutes, until the garlic loses its raw bite and the liquid thins slightly.
3. Stir the cornstarch slurry to recombine, then whisk it into the simmering sauce. Cook 30 to 60 seconds, whisking, until the sauce turns glossy and coats the back of a spoon — it should be pourable, not gluey. Off the heat, stir in the lime juice. Transfer to a bowl and let cool to room temperature; it thickens as it cools. Makes about 3/4 cup.
4. Cut the pressed tofu slabs into 1-inch cubes or 1 x 2-inch batons. Blot any remaining surface moisture with a paper towel. In a wide bowl, whisk together the cornstarch, rice flour, 1 tsp kosher salt and white pepper.
5. Working in two batches, add the tofu to the starch and toss gently with your hands until every face is coated in a dry, dusty layer. Transfer to a plate or rack and let the coated tofu sit 5 minutes — the starch hydrates slightly and grips better in the pan.
6. Pour the oil into a 12-inch nonstick or well-seasoned cast-iron skillet; it should come about 1/4 inch up the sides. Heat over medium-high until the oil shimmers and a pinch of the starch mixture sizzles immediately on contact, about 350°F.
7. Add half the tofu in a single uncrowded layer. Fry undisturbed 3 to 4 minutes, until the underside is deep golden and releases easily, then turn each piece with tongs and fry the remaining sides 2 to 3 minutes each — 8 to 10 minutes total per batch for cubes. Adjust the heat so the oil stays at a steady, active sizzle without smoking.
8. Transfer the finished tofu to a wire rack set over a sheet pan (not paper towels, which trap steam and soften the crust) and sprinkle immediately with flaky salt. Fry the second batch, letting the oil come back up to temperature for a minute first.
9. Pile the hot tofu on a platter. Spoon about half the sweet chili sauce over the top or drizzle it in ribbons, then scatter on the crushed peanuts, cilantro and scallions. Serve right away with lime wedges and the remaining sauce alongside for dipping.

Chef's tips

Nutrition (per serving, estimated)

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