Fried Tofu w/ Sweet Chili Peanut Sauce Recipe เต้าหู้ทอด – Hot Thai Kitchen

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A popular street food in Thailand that is also vegan and addictive! Crispy, warm, tender tofu goes really well with the sweet and sour peanut sauce. The sauce is also great for dipping anything deep fried!

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at


Emily Hamilton says:

Looks delicious!

Maria Khalid says:

yummmm so good

Miti Patel says:

Do we need to use extra firm tofu or just firm tofu is fine ? Thanks 0807426395 says:


GrumpyCatVlogs Memes says:

6:39 😂😂😂


Yes, this real vegetarian don't have fish sauce and oyster sauce , I like the recipe thanks for sharing

Hi! Ices says:

you are so cute…..
and your foods look great and absolutely delicious….

Yasmeen Surjan says:

Am hungry sauce looks tasty

Martin Daynorowicz says:

Can you do fried tofu with three-pepper or black bean sauce

supersabre29 says:

Can you please tell me what tofu gets used for deep fried tofu puffs?

Lady Jones says:

I only liked it cause it's Vegan!!!!!

Zhōu yǔ Qiáo says:

Can someone tell me the name of the frying pan at 4:00 (if it has a particular name)? Thank you!

kpc9650 says:

when you say white vinegar, i take it to be the vinegar made from grain alcohol, (aka Heinz or some other brand found in any Canadian or American supermarket) versus an unseasoned rice or coconut or palm vinegar that is frequently used in Chinese and Japanese cuisine and generally contains less acetic acid (3% versus 5-7% for plain white vinegar).

Elizabeth Shaw says:

Anyone know of a giant red spicy chili that isn't too hot?

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