An easy Thai appetizer that features all four main flavors of Thai – salty, sour, sweet and spicy. The soft fried tofu soaks up the sauce like a sponge. Enjoy this dish as an appetizer, or with rice and noodle as a meal in itself.
- 1 pack of soft fried tofu
- a handful of bean sprouts, cook or uncooked
- 2 shallots, minced
- 3 garlics, minced
- 3 tablespoons tamarind concentrate
- 2 tablespoons sugar
- 1.5 tbsp fish sauce or 2 tbsp soy sauce
- 1/2 cup vegetable or chicken stock
- 1 tablespoon sesame oil
- 1 red chili, chopped
- 2 tablespoons finely chopped roasted peanuts
- Blanch fried tofu in large pot of boiling water for 20 seconds. Drain and set aside. (See picture above). This can remove the oil and allow the tofu to absorb the sauce faster.
- Prepare tamarind sauce by combining tamarind concentrate, sugar, soy sauce, fish sauce, shallots and garlic.
- Heat oil in a skillet over high heat. Add tofu, pan fry for 2 minute, pour the tamarind sauce over. Bring mixture to boil then lower the heat. Cook over low heat on each side for 6-8 minutes or until tofu absorbed all the sauce. Remove tofu from the skillet.
- Stir in bean sprouts and cook for a few minutes. We like them cooked, but usually they are served uncooked.
- Place tofu on a plate. Top with bean sprouts, chopped peanuts and chili. Drizzle sesame oil to serve.