Crispy Fried Peppery Tofu with Sticky Tamarind Sauce and Fried Basil

Marinated tofu: Drain the liquid from the tofu in the container. Cut the tofu into large cubes, about 3cm. Lay several sheets of kitchen towels on top of a chopping board lined with a tea towel, then arrange the diced tofu on top. Lay another few layers of kitchen towels on top of the tofu and press down lightly. Allow the tofu to drain for about 10 minutes.

Transfer the tofu carefully to a large mixing bowl. Combine the garlic, soy sauce, fish sauce, brown sugar, ginger, pepper and salt in a bowl and stir together. Pour the mixture over the tofu and toss gently to coat. Don’t worry if the cubes break up slightly around the edges. Set aside to marinate.

Sticky tamarind sauce: Put all the ingredients in a small pot and whisk together. Bring to simmer over a medium-high heat, then reduce the heat to medium and simmer for a further 5–6 minutes, or until the sauce is slightly thickened and glossy. Remove from the heat and set aside.

To cook: Put the starch in a shallow bowl. In batches, dip the chunks of tofu in the starch and toss to coat, shaking off any excess.

Put about 4cm of oil in a medium pot and heat over a medium heat. To test the temperature, dip the handle of a wooden spoon into the oil — it should bubble steadily around the wood but if it sizzles aggressively, reduce the heat.

In two to three batches, cook the tofu for about 3–4 minutes, turning halfway through, until golden and crispy. Make sure you aren’t standing directly over the pot as the oil can spit. Remove the tofu with a slotted spoon, set on a wire rack to drain, and season with a pinch of sea salt. Alternatively, you can shallow-fry the tofu in a good-quality non-stick frying pan.

Sprinkle the Thai basil into the hot oil and cook for about 1½–2 minutes, or until the leaves are crispy and dark green. Remove with a slotted spoon and drain on a kitchen towel.

To serve: Serve the tofu drizzled with the tamarind sauce. Sprinkle over the fried basil and chilli flakes, if using. 

Cook’s note: You want to use fresh firm tofu (sometimes labelled ‘hard’ tofu) for this recipe. It comes in a plastic container sealed with film and packed in liquid, usually with two blocks per container. It’s slightly softer and more aerated than the standard firm tofu from the supermarket, and gives you a better texture once fried. You can find it at most Asian supermarkets and some New Worlds. Just make sure you don’t accidentally grab silken tofu. My go-to is the Capital brand — it is labelled ‘hard tofu’ on the pack.