Deep Fried Tofu Triangles Food

DEEP-FRIED TOFU

Steps:

• Serve immediately and enjoy.

DEEP FRIED TOFU TRIANGLES

Steps:

• Drain the tofu: Place several paper towels on a cutting board. Place the tofu on the cutting board, and then place a heavy object such as a plate or book on top. Drain the tofu for at least 15 minutes, changing the paper towels as required. (If possible, it's helpful to tilt the cutting board so that the water drains directly into the sink). Cut the tofu into triangles, or cubes if you prefer. Heat oil for deep-frying. Carefully add the tofu pieces into the wok. Fry, stirring occasionally, until the tofu triangles are golden on both sides. Remove with a slotted spoon and drain on paper towels. Keep warm while frying the remaining tofu triangles. Serve with or Peking-Style Sauce, Soy-ginger dip, or sweet and sour sauce.

CRISPY TOFU

Steps:

• Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
• Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
• Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
• Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.

ABURA - AGE (DEEP FRIED TOFU)

Steps:

• Remove the excess moisture from the block of tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for an hour or two.
• Now cut the tofu block into triangle shapes, about two inches long.
• Pour the oil into the wok and heat, when you dip a chopstick into the heated oil and bubbles rise from it the oil is ready for use.
• If the oil smokes it is too hot.
• Using the wok's spatula, slide the tofu triangles one at a time into the hot oil.
• Fry on both sides until golden brown.
• Scoop the triangles out of the wok and allow them to drain on the wok's draining grill (or place on paper towels).
• Once the triangles are drained and cool, it's a good idea to give them a second deep frying.
• This deepens their golden color and makes them nice and crisp.
• Place once again on the grill to drain and cool.
• The final step requires that you place the fried tofu triangles in a colander and run very hot water over them. I put the colander in the sink and allow the hot water from the faucet to run over the tofu, while I simultaneously pour boiling water from a pot over the triangles. This hot water bath completely leeches all remnants of oil from the tofu, resulting in tofu that you would never imagine as having been deep fried.
• Pat dry the tofu and serve with rice or noodles and a little shoyu, or use the fried tofu in another recipe.