Crispy Fried Tofu
This recipe guides you through pressing and frying extra-firm tofu to achieve a wonderfully crisp exterior. The process involves weighting the tofu to remove excess moisture before cutting it into chunks and frying in hot oil. The result is a versatile component that can be served as a starter with a dip or incorporated into various Asian-inspired main courses. It takes about 35 minutes to prepare and yields enough for four people.
Ingredients
- 1 (12 ounce) package extra-firm tofu
- 0.5 teaspoon salt
- vegetable oil for frying
Method
- Encase the block of tofu in a clean kitchen towel and position it on a plate. Rest a second plate on top and add a weight of 3 to 5 pounds. Press the tofu for about 20 minutes, then pour away the liquid that collects.
- Slice the pressed tofu into pieces measuring 1-inch by 2-inch. Scatter 1/4 teaspoon of salt over one side, then turn the pieces over and sprinkle the other 1/4 teaspoon on the opposite side.
- Pour vegetable oil into a wok or a large skillet and warm it. Check if the oil is hot enough by inserting a chopstick or wooden spoon. it is ready when bubbles form. Should the oil begin to smoke, it has become too hot.
- Using metal tongs, carefully lower 5 to 8 tofu pieces into the hot oil. Take caution as the oil may spatter, and consider using a splatter guard. Fry the tofu for 3 to 4 minutes until it turns a golden colour.
- Transfer the fried tofu to a plate covered with a few layers of paper towels to drain. Let it cool for a short while before you serve it.
Nutrition (per serving)
Calories161 kcal
Fat15 g
Protein7 g
Sodium297 mg
Recipe details
CategoryMain course
Cuisineasian
AuthorSarah Dipity
