Thursday, April 22, 2010

Cashew and Peanut Fried Tofu

I had mentioned a couple weeks ago that I ate at Siam Best up in LA and it was beyond amazing. My sister J. and I shared cashew nut tofu and garlicky broccoli. I had been wanting to replicate the dish for weeks now and I think I nailed something similar! My ingredient list is totally lame and I didn't measure every single thing but the sauce is super simple and frying tofu is a breeze.

Cashew and Peanut Fried Tofu
  • 1 package extra firm tofu, cut into 1" cubes
  • cornstarch, flour, chili powder, salt + pepper to season the tofu
  • 3/4 cup water
  • 1 chicken, veggie, or beef bouillon packet (sodium free!)
  • about 1 teaspoon hot chili flakes
  • teeny squirt of sriracha sauce (depending on how spicy you want it)
  • drizzle of honey
  • 1/2 teaspoon of sesame oil
  • 2-2 1/2 tablespoons peanut satay
  • about 8 cashews, halved
  • 1 teaspoon minced garlic
  • salt + pepper to taste
  • lettuce or another leafy green to mix into the sauce, chopped
Preparation & Cooking Instructions

Start off by rinsing, draining, and cubing your tofu. Mix with the cornstarch, flour, and spices in a Ziploc bag and set aside. Heat vegetable oil in a skillet over medium-high heat. In a sauce pan combine your water, bouillon, and everything else through the lettuce or other leafy green. Bring that sauce up to a soft boil and reduce the heat to low and let simmer until the tofu is completely fried. I stirred my lettuce in a couple minutes before serving to soften it up a bit. To fry the tofu you'll want to check with one cube to see if the temperature is right. It takes a few minutes on each side of the tofu to get it evenly browned and crispy. I did my tofu in two batches and drained it on paper towels. Once the tofu is all fried and the sauce is ready, combine and serve immediately.


Anonymous said...

That. Looks. AMAZING. Wow, I'm hungry.

Everyday Vegetarian said...

Sounds great. I think pressing the tofu too would make it even better (i love tofu!)

Vera said...

I'm cutting down on meat these days, and that's a great recipe to try out tonight! Thanks for sharing :)