Crispy Tofu Bites with Peanut Sauce

Name: Crispy Tofu Bites with Peanut Sauce
Cook time: 15 min
Yield: 4 servings
Ingredients: 400 g firm tofu pressed and cut into 2 cm cubes; 4 g fine salt divided; 0.5 g ground black pepper divided; 30 g cornstarch for coating the tofu; 60 g creamy peanut butter for sauce; 30 ml soy sauce for sauce; 15 ml rice vinegar for sauce; 10 g honey for sauce; 1 clove garlic finely grated; 5 g fresh ginger finely grated; 2 g fine salt divided; 0.5 g ground black pepper divided; 30 ml warm water for sauce and thinning as needed; 60 ml neutral oil for frying; 1 stalk scallion thinly sliced, for garnish; 4 g toasted sesame seeds for garnish

This side dish uses pressed tofu cubes coated in cornstarch and fried in a shallow layer of oil for crisp edges. The peanut sauce is whisked separately and served for dipping, so the tofu stays crunchy at the table. It fits well alongside rice, noodles, or vegetable-heavy mains.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

400 g firm tofu pressed and cut into 2 cm cubes
4 g fine salt divided
0.5 g ground black pepper divided
30 g cornstarch for coating the tofu
60 g creamy peanut butter for sauce
30 ml soy sauce for sauce
15 ml rice vinegar for sauce
10 g honey for sauce
1 clove garlic finely grated
5 g fresh ginger finely grated
2 g fine salt divided
0.5 g ground black pepper divided
30 ml warm water for sauce and thinning as needed
60 ml neutral oil for frying
1 stalk scallion thinly sliced, for garnish
4 g toasted sesame seeds for garnish

Instructions

Pat the tofu very dry with paper towels, then cut it into 2 cm cubes. Season the cubes with 4 g of the salt and 0.5 g of the black pepper. Toss with the cornstarch until each piece is lightly and evenly coated. The tofu looks dry, evenly dusted, and no wet cornstarch patches remain.
Whisk the peanut butter, soy sauce, rice vinegar, honey, garlic, ginger, remaining 2 g salt, remaining 0.5 g black pepper, and 30 ml warm water in a small bowl until smooth. Add a little more warm water only if needed to make it dip-able; keep the sauce thick enough to cling to the tofu. The sauce is smooth, glossy, and pourable but still thick.
Heat the neutral oil in the skillet over medium-high heat until shimmering. Add the tofu in a single layer and fry in batches if needed so the pan is not crowded. A tofu cube sizzles immediately when it hits the oil, and the surface begins to turn golden within a minute.
Fry the tofu, turning occasionally, until deeply golden and crisp on multiple sides, about 6 to 8 minutes total. Transfer to the paper towel-lined plate and let excess oil drain for 1 minute. The tofu is evenly golden with crisp edges and a firm crust.
Serve the tofu hot with the peanut sauce on the side. Garnish with the scallion and sesame seeds if using. The tofu stays crisp and the sauce is ready for dipping.