How to make Deep-Fried Tofu and the recipes of Deep-Fried Tofu

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Deep-Fried Tofu

Many recipes, including this one, call for drained (or pressed) tofu. This simple process removes excess moisture, allowing more flavor to be absorbed in cooking. Deep-frying can be a messy job but nothing compares to just-fried tofu. One bite and you can tell the difference. Buy firm (also called regular) or extra-firm tofu for deep-frying. Serve with Thai sweet chili sauce or SWEET AND SOUR SAUCE Or use in DEEP-FRIED TOFU SIMMERED WITH TOMATOES (see opposite page) or MIXED MEDLEy STIR-FRy .

Time: 15 minutes, plus draining the tofu
Makes: 4 to 6 servings part of a multicourse family-style meal or as a snack

Ingredients

  • 14-ounce package firm or extra-firm tofu, drained
  • 3 cups (or as needed) vegetable oil for deep-frying

Instructions

  1. Prepare the Tofu:
  • Cut the drained tofu into rectangular pieces 2 by 1 by ½ inch thick (or as close as you can get to these dimensions).
  • Line a plate with paper towels.
  1. Deep-Frying:
  • In a large wok, heavy skillet, or Dutch oven, heat the oil over high heat until it reaches 350 degrees F on a deep-fry thermometer (see page xiii for deep-frying tips).
  • Reduce the heat to medium-high.
  • Using a slotted spoon, gently lower the tofu into the oil one piece at a time and fry in a batch of 10 to 12 pieces until golden and crispy on both sides, 5 to 6 minutes.
  • Remove the tofu with a slotted spoon, shaking off excess oil, and drain on paper towels.
  • Bring the oil temperature back up to 350 degrees F before frying the next batch.

Pat’s Notes

  • If using in another dish, you can fry the tofu ahead of time and keep covered at room temperature for a few hours.

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