Fried Tofu
Yield
4 - 6 ServingsPrep
22 minCook
8 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
chinese tofu
firm |
* |
| 1 | x |
vegetable oil
for deep-frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
chinese tofu
firm |
* |
| 1 | x |
vegetable oil
for deep-frying |
*
|
Directions
The first step of pressing the tofu may not be necessary if your tofu is firm enough; just drain it thoroughly.
Most Japanese-style tofu will have to be pressed.
Drain tofu cakes well. Wrap in a clean kitchen towel or several thicknesses of paper towel, place in a plate set on a sheet pan, and invert another plate on top.
Place a 1-pound weight (canned food, a cookbook, etc.) on the top plate. Let stand 30 minutes, unwrap, and drain. The tofu will have exuded a lot of liquid. The recipe may be prepared ahead of time to this point and refrigerated.
Slice pressed tofu into squares, triangles, or other shapes about ⅛ inch thick. Heat oil to 350℉ (180℃) F in a wok or other deep pan. Fry tofu pieces a few at a time until puffy and golden brown, 6 to 8 minutes.
Serves 4 to 6 as an appetizer.
