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Fried Tofu

 

22

Yield

4

- 6 Servings

Prep

22

min

Cook

8

min

Ready

60

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

7 ounces 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.

 

* not incl. in nutrient facts

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