Fried Tofu Recipe

The leftover tofu at home can be cut into dried tofu pieces about one centimeter thick, and then deep-fried and marinated to make fried tofu. The taste is particularly good. Today, I will share this recipe with you. Come and try it!

What is fried tofu?

Fried Tofu is a very distinctive Chinese snack. It is a combination of traditional marinated flavor and frying technique. First, the tofu is fried until golden and crispy, and then slowly marinated with marinade until it is flavorful. The marinade seeps into the pores of the tofu and locks in the deliciousness. The finished Fried Tofu is tender and juicy inside. With one bite, the marinated flavor and oil fragrance collide on the tip of the tongue, extremely satisfying.

What kind of tofu should be used?

There are many kinds of tofu in the market, such as brine tofu, gypsum tofu, northern tofu, and old tofu. For making Fried Tofu, northern tofu and old tofu are more suitable.

Among them, northern tofu has a relatively hard texture and is made with bittern. There are many small holes inside, just like a small sponge. During marinating, the marinade can penetrate well and make the tofu fully absorb the flavor of the marinade. And when frying, northern tofu can also maintain its shape intact and is not easy to break. The fried skin will be more crispy, and the inside can maintain a soft and tender texture.

Old tofu has relatively less water content and a relatively firm texture. Thus, it will not easily fall apart during marinating and can well withstand the double tests of marinating and frying. Using old tofu to make Fried Tofu will have a more solid texture and a strong bean fragrance.

However, it should be noted that whether it is northern tofu or old tofu, it is best to cut the tofu into small pieces of uniform size before making to ensure more even heating during marinating and frying.

Ingredients Needed and Substitutions

Main ingredients

Tofu: It is the main component of Fried Tofu, providing a soft and tender texture and rich nutrition.

Additional ingredients

Chinese chive blossoms: It has a unique spicy flavor and helps increase the flavor layers of fried tofu.

Cilantro: It has a special aroma and improves the fresh taste and balances other heavier seasonings.

Marinade

Scallions: Release aroma during marinating and enhance the overall taste of the dish.

Ginger slices: Have the function of removing fishy smell and enhancing fragrance.

Star anise: Adds sweetness and a faint spicy fragrance to the dish and is one of the common spices.

Sichuan peppercorns: Provide a numbing taste and increase the aroma and layering of the dish.

chinese cardamom: Tastes slightly spicy and helps enhance the aroma of the dish.

Seasonings

Oil: For frying tofu.

Sesame paste: Provides a rich sesame flavor for the dish.

Yuba juice: A special seasoning that provides a unique umami and salty taste.

Salt: Basic seasoning.

Sugar: Provides sweetness and balances the saltiness.

Chili oil: Provides spiciness for the dish.

Substitution:

Chinese chive blossoms: Can be replaced by green onions or shallots.

Cilantro: Can be replaced by mint or basil leaves.

Sesame paste: Can be replaced by peanut butter.

Chili oil: Can be replaced by dried chili peppers or fresh chili peppers chopped and then fried in hot oil to make chili oil as a substitute.

Tips for Success

Tofu selection and handling

Tofu selection: It is recommended to choose northern tofu and old tofu with a relatively hard texture so that it is not easy to break when frying.

Cutting skills: Cut the tofu into triangular pieces of uniform size to ensure even frying of each part.

Frying skills

Oil temperature control: When frying tofu, the oil temperature should be heated to 80% hot (about 170 degrees), so that the surface of the tofu can be quickly shaped and the inside remains tender and smooth.

Frying time: When frying tofu, control the time well. Fry the tofu until it is golden and the skin is crispy, about 5 - 7 minutes. Remove it and drain off the oil.

Marinating skills

Spice combination: Using a combination of scallions, ginger slices, star anise, Sichuan peppercorns and chinese cardamom has rich aroma layers and the taste of the marinade will be more intense.

Simmering time: Cover and simmer for 5 minutes during marinating to let the tofu fully absorb the flavor of the marinade. The time should not be too long to avoid the tofu becoming too soft.

Sauce preparation skills

Sauce balance: The combination of sesame paste, yuba juice, salt, sugar and chili oil should be even to ensure that you can taste rich layering in every bite.

Adding seasonings: Sprinkle with chopped chinese chive blossoms and Cilantro, which not only enhances the visual effect but also adds a fresh aroma.

Details to note

Drain well: Before frying, be sure to drain the tofu well to prevent oil splashing.

Mastering the heat: The heat should be moderate during marinating to avoid drying up.