Deep Fried Tofu / Dau Hu Chien
Every now and then, I’ll get this completely random urge to eat an entire block of tofu. And when that craving hits, this is one of my absolute favorite ways to prepare it. We’re not talking about sad, soggy tofu here; we’re talking about golden and crispy perfection. This deep-fried tofu recipe requires a couple
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 oz Firm Tofu
- 1 cup Vegetable Oil for Frying
- 2 cups Filtered Water
- 1/2 tbsp Salt
- 1 cup Cornstarch
- 1 tsp Salt
Instructions
- 1
Tofu:
- 2
Cut tofu into one-inch squares, and then let the tofu soak in a mixture of salt and water for 10 minutes
- 3
Discard salt water, and using a paper towel, pat the tofu dry and set aside
- 4
In a mixing bowl, combine cornstarch and salt. Gently toss the tofu in the dry batter, coating it in a thin layer. Shake away excess starch. Place coated tofu on a baking tray with parchment paper and let it sit in the fridge, uncovered, for 10 minutes
- 5
Add oil to a pot on medium-high heat, and bring the oil up to 350F. Fry tofu in batches, making sure not to overcrowd the pan. Fry tofu for 3-5 minutes or until light golden blonde
- 6
Set tofu on a plate with a paper towel to absorb excess oil, and season with a pinch of salt
- 7
Serve:
- 8
Add fried tofu to a plate or bowl, and pair it with your favorite sauces. Enjoy!