Deep Fried Tofu Recipes

CRISPY FRIED TOFU

Steps:

• Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
• Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
• Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
• Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
• Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.

DEEP FRIED TOFU

Steps:

• In a bowl mix salt, 5 spice powder, sugar, pepper and garlic.
• Add tofu 1 at a time and turn over to coat evenly.
• Let stand 1 hour.
• In a wok, heat oil until smoking.
• Add tofu and deep fry for 5 minutes until puffy and golden.
• Drain on paper towels and serve immediately with green onions.

DEEP-FRIED TOFU

Steps:

• Serve immediately and enjoy.

DEEP FRIED TOFU WITH PEANUT SAUCE

Steps:

• Cut the tofu in 1- 1/2 inch square pieces.
• Set aside.
• Make a paste (with such small quantities, a mortar and pestle are probably the easiest method) of the garlic, coriander, 3 seeded chili peppers, and salt.
• Add the vinegar and mix.
• Dissolve the 1/4 cup sugar in 1/4 cup hot water and add it to the paste along with the 1/4 cup of chopped peanuts.
• Mix well (the food processor helps here) and put it in a serving bowl.
• Sprinkle with coriander leaves and red pepper flakes.
• Put the 2 cup of peanut oil in a wok or frying pan over medium-high heat.
• Deep-fry the tofu in hot (360 degrees Fahrenheit) oil for 5 minutes, until a light gold.
• Drain on paper towels.
• Place the tofu on a serving plate and the bowl of peanut sauce next to it.
• Use the peanut sauce as a dip.
• Serve either hot or at room temperature.

BREADED, FRIED, SOFTLY SPICED TOFU

Steps:

• Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
• In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
• Warm oil in a large skillet over medium-high heat.
• Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

CRISPY FRIED TOFU

Steps:

• Cut tofu crosswise into eight 1/2-inch slabs, then cut each slab lengthwise in thirds. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 30 minutes.
• Dredge tofu in cornstarch, patting with fingers to help adhere. Heat oil in a large heavy-bottomed skillet over medium. Add tofu in two batches; cook until very light golden, turning gently to cook all sides, about 5 minutes. Transfer to plate lined with paper towels. Season immediately with salt.
• Mix mayonnaise and Sriracha. Serve tofu with sauce, scallions, and lime wedges.