Deep-Fried Tofu
Cooking Time
- Cook
Ingredients
- 1 block firm tofu, cut in half
- ½ cup vegetable oil
Garnish
- Ginger, grated
- Scallions, finely chopped
- Usukuchi (light color) soy sauce
Equipment
- Drop Lid
DIRECTIONS
Set a wire rack on a plate then lay a paper towel over the rack. Place the tofu on the paper towel and place another paper towel on top of the tofu. Set the drop lid on top, and refrigerate overnight to drain excess moisture. Pat the tofu dry thoroughly before cooking.
Pour oil into the saucepan over medium-high for about 2 minutes. When the oil begins to shimmer, reduce to low heat and gently place the tofu in the saucepan. Fry for about 3 minutes.
Flip the tofu and continue frying for another 3 minutes or until the tofu is golden brown on all sides. Transfer to a paper towel-lined plate and let the excess oil drain for about 1 minute.
Transfer the tofu to a serving plate and garnish with grated ginger and scallions, and drizzle with soy sauce to finish.
Note
The drop lid can be substituted with a small plate weighing around ½ lb.
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