Smashed, double-fried tofu, dunked in an ice bath for extreme crunch, then coated in a spicy sa te sauce scented with fresh herbs.
Ingredients
- 400 g Firm or extra-firm tofu
- 500 ml Frying oil (neutral)
- 200 g Ice cubes
- 500 ml Cold water
- 3 cloves Garlic
- 2 pieces Fresh chilies
- 1 tbsp Chili sauce
- 1 tbsp Maggi seasoning or soy sauce
- 2 tbsp Sate sauce
- 1 tsp Sugar
- 1 tsp Shrimp salt
- 1 bunch Rau ram (Vietnamese coriander)
- 1 piece Lime
Method
- Cut the tofu into 9 to 12 equal pieces. Place each piece on a cutting board and gently smash it with the flat of a knife to flatten it slightly without breaking it.
- Heat the frying oil in a pot to 180°C (350°F). Fry the tofu in batches without overcrowding for 2 to 3 minutes per side until golden brown and crispy. Drain on paper towels.
- Meanwhile, prepare an ice water bath: fill a large bowl with cold water and add ice cubes. Submerge the fried tofu in the bath and let rest for exactly 5 minutes.
- Prepare the sauce: heat a drizzle of oil in a small saucepan. Add the minced garlic, chopped chilies, chili sauce, Maggi seasoning or soy sauce, sate sauce, sugar, and shrimp salt. Heat over low heat, stirring, until the sugar is dissolved and the sauce is smooth. Set aside.
- Remove the tofu from the ice bath and drain carefully on paper towels. It must be perfectly dry to prevent oil splatters.
- Heat the oil to 200°C (390-400°F). Submerge the dried tofu and fry for a few minutes until deeply golden brown, crispy, and resonant. Drain on paper towels.
- In a large bowl, toss the hot tofu with the prepared sauce and some of the chopped rau ram leaves. Coat each piece well with the sauce.
- Plate, garnish with the remaining rau ram and a lime wedge. Serve immediately.
Nutrition
Per serving
- Energy
- 548.5 kcal
- Protein
- 29.27 g
- Carbohydrate
- 17.82 g
- Fat
- 39.38 g
- Fibre
- 3 g
- Calcium
- 229.22 mg
- Iron
- 5.17 mg
- Magnesium
- 215.91 mg