People are often negative about tofu. Funny enough, they are the people who have never tried it. Even funnier, is that I have never, not even once, cooked tofu for someone and then they turned out not to like it. Having said that, it is possible to make bad tofu, and then it is a bland, mushy, tasteless part of a meal. If you cook it this way though, it is really good, and perfect for Asian dishes!
- 2 blocks firm tofu (I buy the kind you get from Chinese supermarkets.)
- 1 cup Tempura flour/ wheat or corn flour (I prefer tempura flour, but I don't always have it in the home. When I don't have tempura flour, I use normal cake flour or corn flour. Corn flour will make it more crispy, but I personally prefer the taste of wheat flour.)
- Oil for deep frying.
Remove the tofu from the water it is packed in.
Cut into 5mm slices, or 2cm x 2cm cubes.
Place on a thick layer of kitchen paper, or a clean, absorbent cloth.
Sprinkle generously with salt, on all sides.
Cover with more kitchen paper, and let it stand for about 10 minutes.
Heat the oil well in a heavy bottom pan. To test - a small piece of tofu must immediately start frying and bubbling if you put it in.
Pat dry the tofu with more, dry kitchen paper. Cover well in the flour of your choice, and lower it gently into the hot oil with a strainer ladle. Don't put too much in your pan at once; it will break and too much moisture will affect the crispiness.
Remove from oil with a slotted spoon or strainer ladle, and place on kitchen paper to absorb the excess oil.
Serve immediately, as part of a stir-fry, Thai curry or Asian soup. That is if you have any left - my son normally steels it all as it comes out of the pan!
It is not hard to make, but it is important to follow all the steps to get it right.