Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 10 cha-phlu leaves
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- Oil for frying
Special Equipment Needed:
- Mortar and pestle (optional)
- Deep-fry thermometer (optional)
Step-by-Step Instructions:
1. Drain the tofu and cut it into 1-inch cubes. Set aside.
2. Wash the cha-phlu leaves and pat them dry with a paper towel. Remove the stems and finely chop the leaves. If you have a mortar and pestle, pound the leaves to release their aroma.
3. In a small bowl, mix together the minced garlic, vegetable oil, soy sauce, oyster sauce, sugar, salt, and black pepper.
4. Add the chopped cha-phlu leaves to the bowl and mix well.
5. Add the tofu cubes to the bowl and gently toss to coat them with the marinade. Let it marinate for at least 30 minutes.
6. Heat the oil in a deep-fryer or a deep skillet over medium-high heat. The oil should be about 350°F.
7. Carefully add the marinated tofu cubes to the hot oil and fry until golden brown, about 3-4 minutes. Use a slotted spoon to remove the tofu cubes from the oil and drain them on a paper towel.
8. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 10 minutes
Total time: 50 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories: 250
Total Fat: 17g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 800mg
Total Carbohydrates: 12g
Dietary Fiber: 2g
Sugars: 7g
Protein: 14g
Substitutions for ingredients:
- Cha-phlu leaves can be substituted with basil leaves or mint leaves.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Vegetable oil can be substituted with peanut oil or canola oil.
Variations:
- Add some chopped chili peppers or chili flakes for a spicy kick.
- Use chicken or shrimp instead of tofu.
Tips and Tricks:
- Make sure the oil is hot enough before frying the tofu to prevent it from sticking to the pan.
- Drain the tofu well before marinating it to prevent it from becoming too soggy.
- Use a slotted spoon to remove the tofu cubes from the oil to prevent them from breaking apart.
Storage Instructions:
Store any leftover fried tofu in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the fried tofu in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation Ideas:
Serve the fried tofu on a bed of steamed rice and garnish with some chopped scallions.
Garnishes:
Chopped scallions, chopped cilantro, or chopped peanuts.
Pairings:
Steamed rice, stir-fried vegetables, or a side salad.
Suggested Side Dishes:
Stir-fried bok choy, sautéed green beans, or roasted sweet potatoes.
Troubleshooting Advice:
- If the tofu cubes are too soft, drain them well and pat them dry with a paper towel before marinating them.
- If the tofu cubes are too dry, add a little bit of water to the marinade to make it more liquid.
Food Safety Advice:
- Make sure the oil is hot enough before frying the tofu to prevent any bacteria from growing.
- Use a deep-fry thermometer to monitor the temperature of the oil.
- Always wash your hands and utensils before and after handling raw tofu.
Food History:
Cha-phlu is a type of herb commonly used in Thai cuisine. It has a strong, aromatic flavor that is similar to basil or mint. Cha-phlu leaves are often used to wrap meat or fish before grilling or frying.
Flavor Profiles:
This dish has a savory and slightly sweet flavor with a hint of garlic and cha-phlu.
Serving Suggestions:
Serve this dish as an appetizer or as a main course with steamed rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai