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Burmese Fried Tofu (Tofu Jaw) recipe by Safe Plated

Burmese Fried Tofu (Tofu Jaw)

Crispy on the outside, soft on the inside, these fried tofu pieces are a simple yet satisfying snack. Served with a flavorful dipping sauce, this recipe avoids eggs completely.

10m prep + 15m cook4 servings
Contains peanutContains wheatContains soyContains fishEGG-free
250 cal|15g protein|10g carbs|18g fat|2g fiber

Ingredients

  • 1 block Firm Tofu, pressed
  • as needed Vegetable Oil, for frying
  • 2 tablespoons Tamarind Pulp
  • 1 tablespoon Palm Sugar (Jaggery), grated
  • 1 tablespoon Fish Sauce (or soy sauce for vegan)
  • 1 teaspoon Lime Juice
  • 1/2 teaspoon Chili Flakes
  • 1 tablespoon Roasted Peanuts, crushed (optional)

Instructions

  1. 1Cut the pressed tofu into bite-sized cubes.
  2. 2Heat vegetable oil in a frying pan or wok over medium-high heat.
  3. 3Fry the tofu cubes until golden brown and crispy on all sides, about 5-7 minutes.
  4. 4Remove the tofu with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  5. 5While the tofu is frying, prepare the dipping sauce. In a small bowl, combine tamarind pulp, palm sugar, fish sauce (or soy sauce), lime juice, and chili flakes.
  6. 6Serve the fried tofu hot with the dipping sauce, garnished with crushed peanuts (if using).

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