Thai Style Tofu

Soak the tofu in water with 1/2 teaspoon of salt. This helps to season the tofu and extend its freshness if stored in the refrigerator.

Take the desired amount of tofu and pat it dry thoroughly with kitchen paper towels. Ensure all surface moisture is removed to prevent oil splattering during frying.

Cut the dried tofu into small, bite-sized cubes.

Julienne the cucumber, carrot, and shallot into thin strips. Wash them and soak them in water to keep them crisp, then drain well.

Prepare the Thai sauce: Pour 3 tablespoons of Thai sweet chili sauce into a bowl. Finely chop the chili padi and thinly slice the kaffir lime leaf (discarding the middle stem). Add these to the sauce.

Squeeze the juice from one lime into the sauce to add a tangy flavor.

Add 1 teaspoon of tomato sauce and 1/2 teaspoon of fish sauce to the bowl. Stir well to combine all ingredients and achieve a slightly thicker consistency. Adjust the thickness as desired; avoid adding too much tomato sauce to preserve the overall flavor.

Lightly dust the tofu cubes with cornstarch, ensuring they are evenly coated.

Heat 2 cups of cooking oil in a wok over high heat. Once the oil is hot, deep fry the cornstarch-coated tofu in batches until golden brown and crispy. Do not over-fry; the inside should remain tender.

Arrange the fried tofu on a serving plate lined with fresh lettuce leaves.

Drizzle the prepared Thai sauce generously over the fried tofu.

Top the sauced tofu with the julienned cucumber, carrot, and shallot. Sprinkle white sesame seeds over the top for garnish.