Fried Tofu

* Exported from MasterCook *

FRIED TOFU

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
7 oz Firm Chinese tofu
Oil for deep-frying

Deep-fried tofu is used everywhere in Southeast Asia
as a hot appetizer with a dipping sauce or as a meat
substitute. The first step of pressing the tofu may
not be necessary if your tofu is firm enough; just
drain it thoroughly. Most Japanese-style tofu will
have to be pressed.

1. Drain tofu cakes well. Wrap in a clean kitchen
towel or several thicknesses of paper towel, place in
a plate set on a sheet pan, and invert another plate
on top. Place a 1-pound weight (canned food, a
cookbook, etc.) on the top plate. Let stand 30
minutes, unwrap, and drain. The tofu will have exuded
a lot of liquid. The recipe may be prepared ahead of
time to this point and refrigerated.

2. Slice pressed tofu into squares, triangles, or
other shapes about 1/8 inch thick. Heat oil to 350
degrees F in a wok or other deep pan. Fry tofu pieces
a few at a time until puffy and golden brown, 6 to 8
minutes.

Serves 4 to 6 as an appetizer.

From the California Culinary Academy's "Southeast
Asian Cooking", Jay Harlow, published by the Chevron
Chemical Company, 1987. ISBN 0-89721-098-0.



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