Tao hu tod is a simple snack from Thai street stalls: firm tofu cubes are fried in a thin starch coating and served with sweet-and-spicy vinegar sauce and crushed peanuts. The inside should be soft enough to scoop with a spoon, while the outside is crisp enough to crack; that contrast makes the dish. Serve the sauce on the side for dipping rather than pouring it over the tofu—the coating softens within two minutes.
Cut the drained tofu into 3 cm cubes. Gently pat every side with a paper towel; the surface should no longer look shiny. Arrange the cubes in a single layer on a tray and cover them with a towel while you prepare the other ingredients.
Bring the rice vinegar, sugar, water and salt to a boil in a small saucepan. Simmer over low heat until the volume has reduced by about one-third and the sauce is lightly syrupy; it should fall from a spoon in a thin thread. Remove from the heat and stir in the crushed garlic and finely chopped Thai bird’s-eye chile. The sauce will thicken as it cools.
Coarsely crush the roasted peanuts in a mortar or with the bottom of a rolling pin in a bowl. Do not grind them to a powder; the peanut pieces should remain noticeable in tao hu tod. Thinly slice the cucumber and set it aside.
Mix the cornstarch, rice flour and salt on a wide plate. Working in batches, turn the tofu cubes in the mixture to coat every side, then shake off the excess. A thick coating will fall off in the oil and burn on the bottom of the pan; a thin dusting is enough.
Heat the oil to 180°C / 355°F; a pinch of cornstarch should puff with an immediate but gentle sizzle. Fry the tofu in batches of six or seven for 4–5 minutes, until golden on the outside and firm when touched with tongs. Transfer to a wire rack; piling the cubes on paper towels will soften them in their own steam.
Arrange the tofu on a plate. Put the sauce in a separate bowl and sprinkle the crushed peanuts over it. Place the cilantro and cucumber slices alongside. Do not pour the sauce over the tofu: serve it for dipping, or the coating will soften within two minutes.
Before cutting the tofu, press it between two plates with a weight on top for 30 minutes. Tofu that has not drained well will splatter in the oil and will not form a crust.
Sosu koyulaştırırken şekeri erittikten sonra iki dakika daha kaynattım, soğuyunca tam kıvamı buldu.
Tofuyu kurulamadan kaplamaya buladım, kaplama tutmadı ve yağda döküldü. Kaplamada mısır nişastası ve pirinç unu oranına sadık kaldım, tek başına nişastayla denediğimde kabuk cam gibi sert oldu.
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