I am beyond OBSESSED with this tofu from my local don buri place. The texture of this coating is like gluggy, stretchy, and chewy and so so good.
I have got almost close with a potato flour batter with shallow fry then tossing in sauce but i found the sauce didn't penetrate all the way through and some of the batter was bland and gross.
Any tips or info will be so much appreciated 🥰
by Ok-Terrific2000
10 Comments
Cornstarch slurry!
Corn starch, probably, then it gets tossed in a sticky sauce after frying. This is an example: https://ifoodreal.com/crispy-pan-fried-tofu/#wprm-recipe-container-44096
👀👀👀👀👀👀👀👀 camping out here until I see an answer
Potato starch or corn starch with a sticky sauce.
Something like this without the extra thick flour based batter https://youtu.be/CxHYxU-wuR4?si=xTAMhifklp-vtTMY
Or maybe https://youtu.be/2VwK220z8Tc?si=OvhJcXAfpmIs2tTc
Potato starch you need pretty high heat to make it stay on and then at the end it’s got that sort of sticky texture.
EDIT: You might want to try arrow root powder. It is also notably sticky.
Can you ask the restaurant what it’s coated in?
https://pin.it/7dQPOWWna
If you are saying the flavor gets into the tofu, try marinading it in the sauce without the cornstarch. Separate the tofu from the marinade, stir-fry the tofu by itself for a bit and then mix some cornstarch with a little water, add the marinade and mix in the cornstarch slurry. It will all thicken up and coat everything.
Looks like it was fried and then tossed in a pan with some sweet chili sauce
those look like they have the perfect amount of batter and sauce!
Bake or pan fry until crispy, toss in sauce.
Or a cornstarch slurry before frying