RCI-SN.002.0129.001
Deep Fried Tofu
This is a crunchie, healthy, no meat appetizer. You can serve with the sauces I have posted or your favorite store bought!
Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- firm tofu1 lbcut into 1 inch squares and towel dried
- 1/3 cup
- 2 tablespoons
- 3 tablespoons
- 1/4 teaspoon
- 1/4 cup
- salt and pepper1 unitto season
- asian plum sauce1 unit
- thai Peanut sauce1 unit
- spicy Peanut sauce1 unit
- OR your favorite sauce1 unit
Method
1
Drain the firm tofu and press it between paper towels or a clean kitchen cloth for at least 15 minutes to remove as much moisture as possible, then cut it into 1-inch cubes.
15 minutes
2
In a mixing bowl, combine flour, cornstarch, salt, pepper, sesame seeds, and a pinch of sugar, whisking together until evenly blended to form the dry coating mixture.
2 minutes
3
Pour vegetable oil into a deep pot or wok to a depth of at least 2 inches and heat over medium-high heat until the oil reaches 350–375°F (175–190°C).
5 minutes
4
Working in batches, toss the tofu cubes in the seasoned flour and cornstarch mixture, ensuring each piece is thoroughly and evenly coated on all sides.
3 minutes
5
Carefully lower the coated tofu cubes into the hot oil in small batches, avoiding overcrowding, and fry for 4–5 minutes until the exterior is golden brown and crisp.
5 minutes
6
Using a slotted spoon or spider strainer, remove the fried tofu from the oil and transfer to a plate lined with paper towels to drain excess oil.
1 minutes
7
Sprinkle the drained tofu with additional sesame seeds and a light dusting of salt while still hot, then serve immediately as a snack or small plate alongside a dipping sauce such as sweet chili sauce.