This crispy fried tofu is simple and yet tasty to have as an appetizer. The bite-size fried tofu has a natural sweetness and tender center; the beautiful golden brown skin is full of hearty savory notes.
Firm tofu is best for frying as it holds its shape and browns better than other varieties. There are many brands and types of tofu in the market but not all tofu are created equally. When time allows, I would make a trip to a local tofu store to buy their fresh daily made tofu, otherwise, the next best bet is buying packaged organic tofu with the farthest expiration date from my local Costco.
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RECIPE: Crispy Fried Tofu
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Ingredients
2 blocks firm tofu
2 teaspoons chicken bouillon powder or
2 teaspoons vegetable bouillon
2 teaspoon sugar
2 teaspoons vegetable bouillon
2 teaspoon sugar
1 tablespoons fresh minced garlic or
4 shallots, thinly sliced
4 shallots, thinly sliced
4 stalks green onions, finely cut
2 tablespoons olive oil
2 tablespoons olive oil
rice bran oil, vegetable or canola oil, for deep frying
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Directions
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Preparing Tofu
Place tofu on a couple layers of paper towel or a kitchen towel. Slice tofu into bite size cubes. Remove excess moisture content in the tofu by placing another paper towel or kitchen towel (doubled over) on top and gently press out the excess water, until the paper towel is no longer drawing out much water.
When I am not feeling lazy, I take an extra step to soak the sliced tofu in a bath of salty water (a bowl with salt and water) and allow to soak for 10-15 minutes then pat dry before frying. Using this method draws out the moisture and add seasonings, resulting in a better crust and texture.
When I am not feeling lazy, I take an extra step to soak the sliced tofu in a bath of salty water (a bowl with salt and water) and allow to soak for 10-15 minutes then pat dry before frying. Using this method draws out the moisture and add seasonings, resulting in a better crust and texture.
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Preparing Green Onion Sauce
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| shallots |
Cut green onions. Set aside.
Put about a tablespoon of olive oil and garlic or shallots (I prefer shallot) in a sauce pan over medium-low heat until the garlic or shallot begins to turn pale gold. Turn off the heat. Continue stirring until the color deepens. Add chicken bouillon powder, and sugar in the hot oil and mix well.
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| shallot sauce |
Pour the fried shallot or fried garlic mixture over a bowl of green onions. Mix well.
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| garlic sauce |
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Deep Frying Tofu
Heat oil for deep frying in small saucepan on high (oil should fill pan to at least 2 inches). To test if your oil is hot enough, dip the tip of a chopstick into the oil. If it begins to sizzle then the oil is ready for frying.
Blot dry tofu with a clean dish or paper towel to avoid splattering. Carefully add the tofu cubes to the pan. Don’t crowd the pan. Do not flip tofu too soon as it will break apart. Let it cook until the edges start to look brown. Flipping the tofu occasionally to prevent tofu from sticking to pan and also to ensure that all sides of the tofu are golden brown.
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| fresh daily made tofu |
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| organic tofu from Costco |
Transfer the tofu to a paper towel-lined plate to absorb excess oil.
Presentation
Place tofu on a serving plate. Drizzle the green onion sauce over the fried tofu. Mix it all up so the sauce coats the fried tofu pieces. My little one loves seaweed, so I topped tofu with shredded seaweed. Serve while it's still warm and crispy.
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Eat well. Stay hungry.