Crispy Bean Curd Cubes with Peanut Dipping Sauce
China
Known as a Chinese recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 1 1/4 c Peanut oil; for deep-frying cut into 1-inch cubes
- 2 tb Water
- 1 tb Sugar
- 1 oz Roasted peanuts OR- cider vinegar
- 3/4 lb Bean curd (tofu)
- 1 tb Finely chopped cilantro
- 1/2 ts Chili oil
- 1/2 ts Salt
- 2 ts Chinese white rice vinegar
Possible health benefits
General information, not medical advice.
-
Peanut oil
High in vitamin E · 15 mg per 100 g, 127% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Oil, peanut”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Combine the sauce ingredients together in a small bowl and set aside.
- Heat the 1 1/4 cups oil in a deep-fat fryer or a large wok until it almost smokes. Deep-fry the bean curd cubes in two batches. When each batch of bean curd cubes is lightly browned, remove and drain well on paper towel.
- Arrange the bean curd cubes on a platter and serve the peanut sauce separately as a dipping sauce.
- Ken Hom, "Asian Vegetaraian Feast"
Plating
Cookware for this recipe
-
Wok
-
Deep fryer or deep pan
-
Mixing bowl
-
Chef's knife
-
Cutting board
-
Colander