Crispy Tofu

Good evening everyone,

Tofu is good.  Stop laughing.  Despite the common myth that tofu is tasteless with a mushy texture, it really is very good, with a mild nutty flavour, if you know how to prepare it and then how to cook it.

Today’s recipe is for crispy tofu, which is usually deep fried.  We rarely deep fry anything around here if there is another choice.  We chose to shallow fry this tofu at a very high temperature to minimize the amount of oil that would be absorbed by the tofu.

Tofu needs a little preparation.  This pasty soy bean concoction comes packed with a little liquid, even when you buy it extra-firm.  To get a good, nutty tofu that is easy to handle and cook with, it needs to be pressed.  The process is described in the recipe below.

Crispy Tofu

1 500g package extra firm tofu
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red chili powder
2 – 3 tablespoons cornstarch
Canola oil for frying (about 2 tablespoons)

Place a few sheets of paper towel on a plate.  Place the block of tofu on the paper towels and invert another plate over top.  Place a heavy weight (I use large cans of vegetables) over the top plate and leave for 30 minutes.  You will notice the liquid from the tofu coming out onto the paper towels.  Once pressed, cut the tofu in squares.  If they are still a little damp, you can place them on a baking sheet lined with parchment paper and let them dry on the “Keep Warm” setting on your oven or about 130F, checking on them every 10 minutes.

Season the tofu squares with salt, pepper, chili powder (and whatever other flavouring you might like).  Sprinkle cornstarch over the tofu.  Gently stir until the squares are covered in cornstarch.  Set aside.

Heat the oil in a large pan over high heat.  When it is shimmering, add the tofu carefully and fry until golden on both sides (about 1 – 1 1/2 minutes per side).  Remove and drain on paper towel or on a cooling rack.

That’s it!  Easy peasy!

Until next time,
Peace and love,
Himmat

 

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