Thai Sweet and Sour Tamarind Sauce with Fried Tofu

Method

1. Cut the tofu into pieces first and stand them around the rim of a shallow dish to press out the water for about 15 to 20 minutes, which gives a crisper fry.
2. Fry the tofu in a deep pan of oil over high heat, turning only once one side is fully golden. Lift the pieces out to drain. An air fryer works as well.
3. Set a small pot on the stove with 3 tablespoons kOBE Monk Fruit Blend and another 1 to 2 tablespoons, 1/2 teaspoon salt and 3 teaspoons water, and stir over medium heat until dissolved.
4. Add 3 teaspoons tamarind paste, then 3 teaspoons rice vinegar. The sourness depends on the brand of tamarind, so it goes in gradually rather than all at once.
5. Stir and bring it to a boil until the sauce thickens, then turn off the heat.
6. Pour the sauce into a bowl, scatter over 3 to 5 finely chopped hot chilies, 2 teaspoons cilantro and 3 tablespoons crushed roasted peanuts, stir once and serve with the fried tofu.

Tips

• Choose soft smooth tofu, since the dense kind will not puff and crisp when fried.
• Tamarind paste is sold at supermarkets, and the sourness varies by maker so taste and adjust.
• Rest the fried tofu on a rack and spoon the sauce on piece by piece so it does not go soft.
• Scatter the peanuts and the cilantro only at serving, as peanuts soften on standing.
• The sauce thickens as it cools, so take it off the heat while it is still slightly loose.