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Name: Fried Tofu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 7 oz Firm Chinese tofu; Oil for deep-frying; Stephen Ceideburg

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INGREDIENTS

7 oz Firm Chinese tofu
Oil for deep-frying
Stephen Ceideburg

INSTRUCTIONS

Deep-fried tofu is used everywhere in Southeast Asia as a hot appetizer with a dipping sauce or as a meat substitute. The first step of pressing the tofu may not be necessary if your tofu is firm enough; just drain it thoroughly. Most Japanese-style tofu will have to be pressed. 1. Drain tofu cakes well. Wrap in a clean kitchen towel or several thicknesses of paper towel, place in a plate set on a sheet pan, and invert another plate on top. Place a 1-pound weight (canned food, a cookbook, etc.) on the top plate. Let stand 30 minutes, unwrap, and drain. The tofu will have exuded a lot of liquid. The recipe may be prepared ahead of time to this point and refrigerated. 2. Slice pressed tofu into squares, triangles, or other shapes about 1/8 inch thick. Heat oil to 350 degrees F in a wok or other deep pan. Fry tofu pieces a few at a time until puffy and golden brown, 6 to 8 minutes. Serves 4 to 6 as an appetizer. From the California Culinary Academys "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.

NOTES

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Fried Tofu

7 oz Firm Chinese tofu
 Oil for deep-frying
 Stephen Ceideburg

Deep-fried tofu is used everywhere in Southeast Asia as a hot appetizer  with a dipping sauce  or as a meat substitute. The first step of pressing  the tofu may not be necessary if your tofu is firm enough; just drain it  thoroughly. Most Japanese-style tofu will have to be pressed.    1. Drain tofu cakes well. Wrap in a clean kitchen towel or several  thicknesses of paper towel, place in a plate set on a sheet pan, and invert  another plate on top. Place a 1-pound weight (canned food, a cookbook,  etc.) on the top plate. Let stand 30 minutes, unwrap, and drain. The tofu  will have exuded a lot of liquid. The recipe may be prepared ahead of time  to this point and refrigerated.    2. Slice pressed tofu into squares, triangles, or other shapes about 1/8  inch thick. Heat oil to 350 degrees F in a wok or other deep pan. Fry tofu  pieces a few at a time until puffy and golden brown, 6 to 8 minutes.    Serves 4 to 6 as an appetizer.    From the California Culinary Academys "Southeast Asian Cooking", Jay  Harlow, published by the Chevron Chemical Company, 1987. ISBN  0-89721-098-0.

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Nutrition

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Serving Size: 1 Serving (50g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.