Deep Fried Tofu Food
CRISPY FRIED TOFU
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.
Provided by Sarah Dipity
Categories Appetizers and Snacks
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- 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.
- 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.
- 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.
- 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.
- Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 1.6 g, Fat 15 g, Fiber 0.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 296.6 mg, Sugar 0.3 g
DEEP FRIED TOFU
My brother gave me this recipe and since I've been looking for ways of adding more soy to my diet I thought that I'd try it.
Provided by Mysterygirl
Categories Soy/Tofu
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl mix salt, 5 spice powder, sugar, pepper and garlic.
- Add tofu 1 at a time and turn over to coat evenly.
- Let stand 1 hour.
- In a wok, heat oil until smoking.
- Add tofu and deep fry for 5 minutes until puffy and golden.
- Drain on paper towels and serve immediately with green onions.
ABURA - AGE (DEEP FRIED TOFU)
Deep fried tofu, or abura-age, is used in soups, one pot cookery, noodle dishes, and in many other ways. It can also be delicious all by itself as a topping on a bowl of rice (domburi). Deep fried tofu can be purchased at most Asian food stores, but it is easily made at home, and all that you'll need is a wok for the deep frying and a colander for rinsing and draining. Deep fried until crisp and golden brown on the outside, abura-aga is amazingly white and soft on the inside! Preparation time includes pressing time.
Provided by PinkCherryBlossom
Categories Soy/Tofu
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 2422.8, Fat 268.2, SaturatedFat 35.2, Sodium 18.9, Carbohydrate 2.7, Fiber 1.4, Sugar 0.9, Protein 12.9
DEEP-FRIED TOFU
Deep-frying gives the tofu in this recipe a golden color and crisp texture that goes great with peanut or soy sauce dips or to use as a tasty protein.
Provided by Rhonda Parkinson
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Serve immediately and enjoy.
Nutrition Facts : Calories 288 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 11 g, SaturatedFat 2 g, Sodium 151 mg, Sugar 1 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
CRISPY TOFU
Fry tofu in a coating of smoked paprika, garlic and seasoning to make these crispy tofu bites. Eat as a snack or as a starter or side dish in a veggie feast
Provided by Anna Glover
Categories Side dish, Snack, Starter
Time 15m
Yield Serves 2-4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 165 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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