I have done nothing to change this recipe, nothing at all…it is perfect the way it is!
You can also bake the tofu with a little corn starch sprinkled on it and it will give you a nice crispy mouth-feel. And don’t worry about the sugar on the fried tofu, it will work itself out, seriously…it makes tofu into something completely new and amazing. (I am so happy Nate shared this with me, I’m actually going to make it today — Christmas — because cooking and Christmas go hand in hand.)
Swimming Rama Tofu
Peanut Sauce:
1 can coconut milk (14 oz)
1 cup fresh ground peanuts (I use peanut butter because I am lazy. — nrb)
1/4 cup fish sauce (Tiparos is my favorite)
2 TB red curry paste (Mae Ploy brand is good)
3 TB palm sugar or brown sugar
Combine ingredients in saucepan and simmer over medium heat until thickened.
Cut non-silken extra firm tofu into 1/8″ to 1/4″ strips. Dry off the
strips with a paper towel.
Sprinkle tofu with sugar so they will caramelize . Heat pan with 2 TB
oil and pan fry the tofu until golden.
Serve over wilted spinach (I just microwave for a few minutes) with peanut sauce.
