Crispy Tofu Bites with Sweet & Spicy Peanut Butter Sauce
4 servings
30 minutes
15 minutes
I firmly believe that any food is instantly a million times more delicious when deep-fried until crispy, and that’s certainly true as far as tofu is involved.
I know deep-frying pretty much cancels out any of the health benefits you’d normally get from tofu, but who cares when you’re gobbling down these delicious golden-brown puffs? A sweet-and-tangy dipping sauce made with Peanut Butter & Co. The Bee’s Knees rounds things out for a tasty snack or appetizer that will have even the tofu doubters asking for seconds.
Ingredients
- For the tofu bites:
- 1 package (14-oz) extra-firm tofu
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Vegetable oil, for frying
- For the peanut sauce:
- 1/4 cup Peanut Butter & Co. The Bee’s Knees
- 1/4 cup boiling water
- 2 tbsp hoisin sauce
- 1 tsp lime juice
- 1 tsp Sriracha hot sauce (optional)
Directions
Wrap the tofu in paper towels, place on a plate, and then top with a heavy cutting board. Let stand for about 30 minutes to press out most of the moisture from the tofu.
- While the tofu is draining, prepare the peanut sauce. In a small bowl, whisk together Peanut Butter & Co. The Bee’s Knees, boiling water, hoisin sauce, lime juice and Sriracha until smooth. Set aside.
- In a medium bowl, stir together the cornstarch, salt, and pepper. Unwrap the drained tofu and cut into 1″ cubes. Toss the cubes in the corn starch mixture until well coated.
- Pour 1″ of oil into a large heavy-bottomed pan set over medium-high heat, and heat to 375°F. Working in batches of 4-5 cubes at a time to avoid overcrowding the pan, shallow fry the tofu for 3-5 minutes or until golden-brown on all sides, turning occasionally. Transfer to a paper-towel lined plate to drain.
Serve the tofu while it’s still piping hot and crispy, with a small bowl of dipping sauce on the side.
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