Deep Fried Tofu

Deep Fried Tofu Recipe - Authentic Thai Vegetarian Delight

Region / culture: Thailand | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Deep fried tofu is a delicious and crispy dish that is perfect for both vegetarians and meat-eaters alike. The tofu is coated in a sesame seed mixture and fried until golden brown, resulting in a crunchy exterior and a soft interior. It is typically served with a dipping sauce, such as Asian plum sauce or Thai peanut sauce, for added flavor.

History

Deep fried tofu has been a popular dish in Asian cuisine for centuries. Tofu, also known as bean curd, is made from soybeans and has been a staple in Asian diets for thousands of years. The process of deep frying tofu was likely developed as a way to add flavor and texture to this versatile ingredient.

Ingredients

1 lb (454 g) firm tofu, cut into 1 inch squares and towel dried
0.33 cup sesame seeds
2 tbsp cornstarch
3 tbsp flour
0.25 tsp sugar
0.25 cup vegetable oil
salt and pepper, to season

For dipping

Asian plum sauce
Thai peanut sauce
Spicy peanut sauce
OR your favorite sauce

How to prepare

In a bowl, combine sesame seeds, sugar, cornstarch, and flour.
Coat tofu by rolling it in the sesame mixture.
Heat oil in a skillet until hot.
Fry tofu squares until they are well browned.
Drain the fried tofu on paper towels and set it aside.
Arrange the tofu on a platter and serve it warm with the sauce.

Variations

Add spices such as garlic powder, onion powder, or chili flakes to the sesame seed mixture for extra flavor.
Use different dipping sauces, such as sweet chili sauce, hoisin sauce, or soy sauce.

Cooking Tips & Tricks

Make sure to towel dry the tofu before coating it in the sesame seed mixture to ensure that it gets crispy when fried.

- Use a non-stick skillet and heat the oil until hot before frying the tofu to prevent sticking.

- Be careful when frying the tofu, as it can splatter hot oil. Use a splatter guard if needed.

- Drain the fried tofu on paper towels to remove excess oil before serving.

Serving Suggestions

Deep fried tofu can be served as an appetizer, side dish, or main course. It pairs well with steamed rice, stir-fried vegetables, or a fresh salad.

Cooking Techniques

Deep frying

Ingredient Substitutions

Use panko breadcrumbs or crushed cornflakes instead of sesame seeds for a different texture.

- Substitute cornstarch with potato starch or arrowroot powder for a gluten-free option.

Make Ahead Tips

You can prepare the tofu squares and coat them in the sesame mixture ahead of time. Fry them just before serving for the best results.

Presentation Ideas

Serve the deep fried tofu on a platter garnished with fresh herbs, such as cilantro or green onions. - Arrange the tofu squares in a decorative pattern for an eye-catching presentation.

Pairing Recommendations

Pair deep fried tofu with a light and refreshing beverage, such as green tea or a crisp white wine.

Storage and Reheating Instructions

Store any leftover deep fried tofu in an airtight container in the refrigerator for up to 2 days.

- Reheat the tofu in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 2g

- Sugars: 2g

Fats

- Total Fat: 12g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Calcium: 100mg

- Iron: 2mg

- Vitamin C: 0mg

Alergens

Contains soy

Summary

Deep fried tofu is a good source of protein and healthy fats, but it is also high in calories and carbohydrates. It is best enjoyed in moderation as part of a balanced diet.

Summary

Deep fried tofu is a tasty and satisfying dish that is easy to make at home. With a crispy exterior and a soft interior, it is sure to be a hit with your family and friends. Serve it with your favorite dipping sauce for a delicious and flavorful meal.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was at a bustling market in the heart of Tokyo, where the scent of sizzling oil and savory spices filled the air. As I wandered through the narrow aisles, my eyes were drawn to a small stall tucked away in a corner, where an elderly woman was expertly frying up cubes of tofu until they were golden and crispy.

Intrigued, I approached the stall and struck up a conversation with the woman, who introduced herself as Mrs. Yamamoto. She explained that deep fried tofu was a popular snack in Japan, loved for its crunchy exterior and soft, creamy interior. She graciously offered to teach me her recipe, and I eagerly accepted.

Mrs. Yamamoto's method was simple yet precise. She started by draining a block of tofu and pressing out as much moisture as possible, a crucial step to ensure that the tofu would fry up crisp and not soggy. Next, she cut the tofu into bite-sized cubes and dusted them with a mixture of cornstarch and seasonings, including salt, pepper, and a hint of garlic powder.

As the tofu sizzled in the hot oil, Mrs. Yamamoto carefully turned each piece until it was evenly golden on all sides. Once they were cooked to perfection, she removed the tofu from the oil and placed them on a paper towel-lined plate to drain.

I watched Mrs. Yamamoto's every move, eager to learn her secrets for achieving the perfect deep fried tofu. She explained that the key was to use firm tofu, as it held its shape well during frying and had a meatier texture. She also stressed the importance of frying the tofu in small batches, to ensure that each piece cooked evenly and stayed crispy.

After sampling a few pieces of Mrs. Yamamoto's deep fried tofu, I was hooked. The crispy exterior gave way to a creamy, flavorful interior that melted in my mouth. I knew that I had to recreate this dish at home and share it with my family.

Back in my own kitchen, I set to work replicating Mrs. Yamamoto's recipe. I carefully drained and pressed the tofu, then dusted it with cornstarch and seasonings. As the tofu fried in the hot oil, the familiar scent of sizzling spices filled the air, transporting me back to that bustling market in Tokyo.

When the tofu was cooked to perfection, I removed it from the oil and placed it on a plate, just as Mrs. Yamamoto had done. I couldn't wait to share this dish with my family and see their reactions.

As my family gathered around the table, I presented them with a platter of golden, crispy deep fried tofu. Their eyes widened with anticipation as they took their first bite, savoring the crunchy exterior and creamy interior.

With each bite, they showered me with compliments, praising the dish as a new family favorite. I beamed with pride, knowing that I had successfully recreated Mrs. Yamamoto's recipe and introduced my loved ones to a delicious and satisfying snack.

From that day on, deep fried tofu became a staple in our household, a dish that reminded us of the bustling markets of Tokyo and the kind-hearted Mrs. Yamamoto who had shared her recipe with me. I cherished the memories of that encounter and the culinary skills I had acquired, thanks to her guidance and expertise.

As I continued to experiment with different recipes and techniques, I always remembered Mrs. Yamamoto and the deep fried tofu that had captured my heart. Her recipe had become a treasured part of my culinary repertoire, a dish that I would pass down to future generations, just as she had passed it down to me. And every time I made deep fried tofu, I would think of Mrs. Yamamoto and the magical day that had sparked my love for cooking.