Glazed Tofu Bites with Peanuts and Ginger
25 MIN
10 MIN

Glazed Tofu Bites with Peanuts and Ginger



  • 1 lb (450 g) firm tofu, patted dry and cut into 24 cubes
  • 1/3 cup (40 g) pastry flour or all purpose flour (see note)
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (30 ml) Vietnamese dipping sauce (nuoc cham)
  • 2 tbsp (30 ml) soy sauce
  • 2 tbsp brown sugar
  • 1 tsp cornstarch


  • 1/4 cup (40 g) peanuts, finely chopped
  • 2 tbsp (30 ml) sesame mayonnaise (Wafu-style)
  • 2 tbsp (30 ml) pickled ginger



  1. Place the tofu cubes in a large bowl and season with salt and pepper. Sprinkle with the flour and toss to coat. Shake to remove any excess flour. Set aside on a plate.
  2. In a wok, heat the oil over medium-high heat. Fry half of the tofu at a time until light golden brown. Remove with a slotted spoon and drain on paper towels.
  3. In a skillet off the heat, whisk together the remaining ingredients. Bring to a boil, whisking constantly. Add the tofu and coat with the sauce.


  1. Place the peanuts in a small bowl.
  2. Insert a toothpick into each cube of tofu. Dip into the peanuts and place on a plate. Dab a bit of mayonnaise onto each tofu cube, top with a piece of ginger and sprinkle with the remaining peanuts.


We prefer using pastry flour in this recipe. It gives a light and crispy coating.