Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.
Ingredients
- 1 (12 ounce) package extra-firm tofu
- ½ teaspoon salt
- vegetable oil for frying
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.
Cook’s Notes:
Do not use silken tofu for this recipe.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 161 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat2g | 10% |
Sodium297mg | 13% |
Total Carbohydrate2g | 1% |
Dietary Fiber0g | 1% |
Total Sugars0g | |
Protein7g | |
Vitamin C0mg | 1% |
Calcium294mg | 23% |
Iron5mg | 25% |
Potassium102mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this