Recipe: Tao Hou Tod | Fried Fresh Beancurd with Sweet Nut Sauce


This is incredibly delicious. You could use peanut paste in place of the peanuts if you wish. The sauce is wonderful.

You might also like our Tofu recipes here and here. Our Deep Fried Tofu recipes are here. Or you might like to browse SE Asian recipes here and here. Check out our easy Spring recipes here and here. Feel free to browse recipes from our Retro Recipes series – beautiful vegetarian recipes  from our first blog 1995 – 2005.

Different Asian and health food shops well different shapes and sizes of fresh tofu, so you may need to adapt to get close to squares required for this recipe. You may need to cut the 6cm x 6cm x 2.5cm pieces from a larger block.

Deep-fried Fresh Beancurd with Sweet Nut Sauce

Tao Hou Tod | Fried Fresh Beancurd with Sweet Nut Sauce


Fresh beancurd/Tofu (you will need to end up with 4 blocks measuring about 6 cm square and 2.5 cm deep) 5 Tblspn rice vinegar 2 cloves garlic, coarsely chopped
1 – 2 coriander root 4 Tblspn brown sugar 1 tspn sea salt
2 – 3 small fresh chillies, red 2 Tblspn ground roasted peanuts coriander leaves to garnish

Drain the tofu, and cut the four blocks from corner to corner to make 16 triangular shapes approx. 6 cm at the base and 3 cm high. Dry the triangles as much as possible.

Make a paste in a mortar and pestle of the garlic, coriander root, chilli peppers and salt. Heat the vinegar, sugar and salt in a saucepan until the mixture thickens. Add the paste and the ground peanuts, and stir until thoroughly mixed. Turn into a serving bowl and garnish with chopped coriander.

Heat the oil in a heavy based pan or wok. Deep fry the tofu triangles until golden brown. Remove and place on paper towel to drain.

Serve with the peanut sauce.


This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, A Life (Time) of Cooking. It appears here as part of the Retro Recipes series of recipes.



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