Deep-fried Tofu

Steps

How to make it

Prep 18 min · Cook 16 min

1. Remove 1 pack soft tofu from the container and cut into about 1.5 cm thick slices (too thin breaks easily; too thick won't cook through). Lightly sprinkle both sides with a pinch of salt and white pepper; rest 5 minutes to season.
2. Layer paper towels above and below the tofu slices, then place a flat plate on top and press gently for 3 minutes to absorb surface moisture (less moisture means less splatter and a crisper crust).
3. Pour a thin layer of cornstarch or sweet potato starch into a shallow dish. Coat both sides of each slice evenly, then shake off excess (a thick coating hurts crispness).
4. Pour oil into a fryer to about 3 cm deep and heat over medium heat. Insert chopsticks or a thermometer to confirm 170°C (steady small bubbles around the chopsticks).
5. Fry tofu in batches without stacking. Fry over medium heat about 3 minutes until golden and bubbly with lightly charred edges; when slices slide easily with a spatula, flip and fry 1 minute more until evenly colored on both sides.
6. Lift out with a slotted spoon and drain on a rack or paper towels for 1 minute until excess oil drips off.
7. In a small bowl, mix 1 Tbsp soy sauce, 1 Tbsp minced garlic, and 1 tsp sugar into a dipping sauce. Plate hot fried tofu, sprinkle with chopped scallions and sesame seeds, and serve with the dipping sauce.

Tips & storage

Make it easier

• Mix the seasonings completely before cooking to ensure even flavor distribution.
• A hot pan with hot oil is key to locking in juices and flavor.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins