Deep Fried Tofu With Asian Plum Sauce Or Thai Peanut Sauce Food

ASIAN PLUM SAUCE

Steps:

• Place first 11 ingredients into pot.
• Bring to a boil then simmer 30 minutes.
• Mix water and cornstarch.
• Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while.
• Simmer till thickened.
• Pour into sterilized jars (size you like) and put into a water bath for 10 minutes.
• Remove jars from water bath cool and store in a cool dark place.

PANFRIED TOFU WITH ASIAN CARAMEL SAUCE

Steps:

• Drain tofu and fry shallots:
• Halve tofu crosswise, then cut lengthwise into fourths to form 8 slices. Put tofu slices between several layers of paper towels to drain, replacing towels as needed, until ready to use.
• Finely chop enough shallots to measure 1/2 cup and reserve. Cut remaining shallots crosswise into 1/8-inch-thick slices and separate into rings. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry sliced shallots in 2 batches, stirring occasionally, until golden brown, 1 1/2 to 3 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer shallots as fried with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon oil from skillet and reserve skillet.
• Make sauce:
• Cook sugar in a dry 1- to 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it melts around edges and begins to turn golden, then continue to cook, stirring, until all of sugar is melted and turns a golden caramel.
• Add reserved chopped shallots (use caution; caramel will bubble up and steam vigorously) and cook, stirring, until shallots shrink and are very fragrant, about 45 seconds. Add garlic and ginger and cook, stirring, 30 seconds. Stir in soy sauce, vinegar, and 1 1/3 cups water and simmer, stirring, until any hardened caramel is dissolved, about 1 minute.
• Stir together cornstarch and remaining 2 tablespoons water until smooth, then stir into sauce and simmer, stirring occasionally, 2 minutes. Remove from heat and keep warm, covered.
• Panfry tofu:
• Heat oil remaining in skillet over high heat until hot but not smoking. Meanwhile, blot any excess moisture remaining on tofu with paper towels, then add to hot oil in skillet in 1 layer. Fry tofu, turning over once, until golden and crisp, 7 to 10 minutes total. Transfer to clean paper towels to drain briefly.
• Reheat sauce, then serve tofu topped with sauce, basil, mint, and fried shallots.

DEEP FRIED TOFU WITH ASIAN PLUM SAUCE OR THAI PEANUT SAUCE

Steps:

• Mix together sesame seeds, sugar, cornstarch & flour.
• Roll tofu in sesame mixture till well coated.
• Heat oil in skillet till hot.
• Fry squares till well browned.
• Drain on paper towels & set aside.
• Arrange on a platter & serve warm with the sauce.

DEEP FRIED TOFU WITH PEANUT SAUCE

Steps:

• Cut the tofu in 1- 1/2 inch square pieces.
• Set aside.
• Make a paste (with such small quantities, a mortar and pestle are probably the easiest method) of the garlic, coriander, 3 seeded chili peppers, and salt.
• Add the vinegar and mix.
• Dissolve the 1/4 cup sugar in 1/4 cup hot water and add it to the paste along with the 1/4 cup of chopped peanuts.
• Mix well (the food processor helps here) and put it in a serving bowl.
• Sprinkle with coriander leaves and red pepper flakes.
• Put the 2 cup of peanut oil in a wok or frying pan over medium-high heat.
• Deep-fry the tofu in hot (360 degrees Fahrenheit) oil for 5 minutes, until a light gold.
• Drain on paper towels.
• Place the tofu on a serving plate and the bowl of peanut sauce next to it.
• Use the peanut sauce as a dip.
• Serve either hot or at room temperature.

PAN-FRIED TOFU WITH SPICY PEANUT SAUCE

Steps:

• Drain tofu (i pressed gently between paper towels).
• Cut into bite-sized cubes.
• Toss with cornstarch, coating the cubes.
• Sprinkle a little salt and pepper.
• Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
• Fry the tofu cubes in batches, making sure all sides are lightly browned.
• Drain on paper towels, then sprinkle with salt and pepper if desired.
• Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
• Add peanut butter, stirring well.
• Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great!
• Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.

AUTHENTIC THAI PEANUT SAUCE

Steps:

• Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
• Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
• Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu.
• The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.