Fried Beancurd with Sweet Nut Sauce

Crispy tofu triangles with a tangy, sweet peanut dipping sauce. This Thai appetizer hits every flavor note: crunchy fried beancurd on the outside, soft and creamy inside, dipped in a sauce that’s sweet, sour, salty, and spicy all at once.

Cut the tofu cubes diagonally to make triangles and deep-fry until the outside turns golden brown. The triangular shape gives you more crispy surface area than cubes, and the diagonal cut creates a pointed edge that fries extra crunchy.

The sauce cooks in minutes. Vinegar, sugar, and salt simmer together until the mixture thickens into a light syrup. Off the heat, chili powder and ground roasted peanuts stir in. The residual heat blooms the chili and the ground peanuts thicken the sauce further while adding nutty depth. Garnish with fresh cilantro leaves.

Kitchen Tips

• Get the oil hot enough. The tofu should sizzle immediately when it hits the oil. Too cool and it absorbs oil and turns greasy.
• Pat the tofu dry before frying. Wet tofu splatters in hot oil and doesn’t crisp properly.
• Reduce the sauce until it coats a spoon. Too thin and it runs off the tofu. It should be syrupy.
• Ground the peanuts coarsely. You want some texture in the sauce, not smooth peanut powder.

Variations

• Baked version: Skip the deep frying and bake the tofu triangles at 400°F (200°C) for 25 minutes, flipping halfway, for a lighter option.
• Tamarind sauce: Replace the white vinegar with tamarind paste diluted in water for a more traditional Thai flavor.
• Cashew swap: Use ground roasted cashews instead of peanuts for a milder, creamier sauce.