Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 cup of rice flour
- 1/2 cup of cornstarch
- 1 teaspoon of salt
- 1 teaspoon of ground white pepper
- 1/2 teaspoon of baking powder
- 1/2 cup of water
- 1/2 cup of ice cubes
- 2 cups of vegetable oil for frying
- 1/4 cup of Nam Khaeng Sai sauce (Thai sweet and sour sauce)
- 1/4 cup of chopped scallions for garnish
Special equipment needed:
- Deep-fry thermometer
- Large mixing bowl
- Large wok or frying pan
Step-by-step instructions:
1. In a large mixing bowl, combine rice flour, cornstarch, salt, white pepper, and baking powder. Mix well.
2. Add water and ice cubes to the dry ingredients. Mix until the batter is smooth and thick.
3. Heat vegetable oil in a large wok or frying pan over medium-high heat. Use a deep-fry thermometer to check the temperature of the oil. It should be around 350°F.
4. Dip tofu cubes into the batter, making sure they are fully coated.
5. Carefully drop the battered tofu cubes into the hot oil. Fry until golden brown, about 3-4 minutes.
6. Use a slotted spoon to remove the fried tofu from the oil and place them on a paper towel-lined plate to drain excess oil.
7. In a small saucepan, heat Nam Khaeng Sai sauce over low heat until warm.
8. To serve, place the fried tofu on a serving plate and drizzle with Nam Khaeng Sai sauce. Garnish with chopped scallions.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 35g
- Protein: 6g
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour or cornmeal.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Nam Khaeng Sai sauce can be substituted with any sweet and sour sauce.
Variations:
- Add chopped vegetables such as bell peppers or onions to the batter for extra flavor and texture.
- Use a different type of protein such as chicken or shrimp instead of tofu.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the batter from sticking to the pan.
- Use a slotted spoon to remove the fried tofu from the oil to prevent excess oil from sticking to the tofu.
- Serve immediately to prevent the fried tofu from becoming soggy.
Storage instructions:
- Fried tofu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the fried tofu in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the fried tofu on a bed of lettuce or cabbage for added color and texture.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Nam Khaeng Sai Fried Tofu pairs well with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Thai cucumber salad or stir-fried bok choy
Troubleshooting advice:
- If the batter is too thick, add more water until desired consistency is reached.
- If the batter is too thin, add more rice flour until desired consistency is reached.
Food safety advice:
- Use caution when frying with hot oil to prevent burns.
- Make sure the tofu is fully cooked before serving.
Food history:
- Nam Khaeng Sai is a popular Thai sweet and sour sauce that is commonly used in stir-fry dishes.
Flavor profiles:
- Nam Khaeng Sai Fried Tofu is crispy on the outside and soft on the inside with a sweet and sour flavor.
Serving suggestions:
- Serve Nam Khaeng Sai Fried Tofu as an appetizer or as a main dish with rice and vegetables.
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Region: Thai