Any recipes for fried tofu?

Question

I used to get fried tofu in garlic sauce from this Chinese place but I moved and can't find it around me. Does anyone know a recipe I could try?

Thanks.

Answer 1

I freeze the tofu, then thaw it and press it to get out the excess water. I cut it into cubes and simply dredge it in some corn starch and then fry it. Drain and then add your favorite sauce. We love ours with sweet and sour. Even my non-veg hubby loves it!

Answer 2

Pan-Fried Sesame Tofu

Serve with steamed bok choy or broccoli, sautéed watercress or eggplant, and brown rice.

14 ounces organic extra-firm tofu

1/4 cup cornstarch or flour for dusting

vegetable oil for frying

1/2 cup sesame seeds, lightly toasted

1 bunch scallions, trimmed and cut into 1" pieces Sauce

1/3 cup vegan honey (http://veganarch.blogspot.com/2008/08/ho...

3 tablespoons tamari

3 tablespoons finely minced ginger

2 tablespoons sesame oil (not toasted)

2 tablespoons rice wine vinegar

2 cloves finely minced garlic

1–2 teaspoons red chili flakes

Wrap tofu with paper towels and place on a cutting board. Put another cutting board or heavy plate on top to press out liquid about 20 minutes.

Stir together sauce ingredients in a saucepan. Simmer sauce while you cook tofu. Dry drained tofu with paper towels and cube. Dust very lightly with corn starch or flour. Heat 1 inch of oil in a deep frying pan. Fry tofu in 350°F oil until golden brown. Place fried tofu on a large platter or bowl and toss with 2/3 cup warmed sauce, sprinkle liberally with sesame seeds and scallions, toss gently. Serve with remaining sauce for dipping or to drizzle over vegetables.

Agedashidofu

    * 2 blocks cotton tofu

    * 1 cup kombu dashi soup stock (http://japanesefood.about.com/od/soup/r/...

    * 1 Tbsp soysauce or bragg's

    * 1 Tbsp mirin

    * 1 Tbsp potato starch/corn starch and 1Tbsp water, mixed

    * 1 Tbsp grated fresh ginger

    * potato starch/corn starch for dusting tofu

    * vegetable oil for frying.

To drain tofu, wrap tofu with paper towels and place it on a cutting board. Put another cutting board or a plate on top the tofu and let sit for about 15 minutes. Meanwhile, put kombu dashi, soy sauce, and mirin in a sauce pan and bring to a boil. Add starch mixture in the sauce and stir quickly. Stop the heat. Dry tofu with paper towels and cut each tofu in half. Dust tofu with potato starch. Heat oil in 350 degrees F in a deep pot. Deep-fry tofu until they turn lightly brown. Place each fried tofu in a small dish and pour the sauce over it. Garnish with grated ginger.

Deep Fried Tofu with Peanut Sauce

    * 1 lb tofu

    * 2 cloves garlic, coarsely chopped

    * 1 coriander leaves, coarsely chopped (if available)

    * 3 dried red chili peppers, , seeded,soaked,and coarsely chopped

    * 1/2 tablespoon salt

    * 1/2 cup rice vinegar (cider vinegar is fine)

    * 1/4 cup sugar

    * 1/4 cup hot water

    * 3/4 cup finely chopped/crushed peanuts

    * 2 cups peanut oil or vegetable oil (for frying tofu)

    * 2 tablespoons chopped fresh coriander leaves

    * 2 tablespoons red pepper flakes

   1. Cut the tofu in 1- 1/2 inch square pieces.

   2. Set aside.

   3. Make a paste (with such small quantities, a mortar and pestle are probably the easiest method) of the garlic, coriander, 3 seeded chili peppers, and salt.

   4. Add the vinegar and mix.

   5. Dissolve the 1/4 cup sugar in 1/4 cup hot water and add it to the paste along with the 1/4 cup of chopped peanuts.

   6. Mix well (the food processor helps here) and put it in a serving bowl.

   7. Sprinkle with coriander leaves and red pepper flakes.

   8. Put the 2 cup of peanut oil in a wok or frying pan over medium-high heat.

   9. Deep-fry the tofu in hot (360 degrees Fahrenheit) oil for 5 minutes, until a light gold.

  10. Drain on paper towels.

  11. Place the tofu on a serving plate and the bowl of peanut sauce next to it.

  12. Use the peanut sauce as a dip.

  13. Serve either hot or at room temperature.

http://www.recipezaar.com/13360

Fried Tofu

    * 1 (350 g) package extra firm tofu

    * 3 tablespoons tamari or soya sauce

    * 1/4 cup Red Star nutritional yeast

    * 1 teaspoon seasoning (EG Tony Chachere's, Mrs Dash or mix your own combination)

    * 1 tablespoon olive oil, to lightly grease a skillet (or other veggie oil)

   1. Lightly grease a non-stick pan with oil.

   2. Put tamari (soy sauce) in a bowl.

   3. In another bowl mix yeast and spices.

   4. Slice tofu into 1/4-inch slices.

   5. Dip tofu in the tamari and then in the yeast mixture.

   6. Fry until golden; flip and brown the other side.

   7. Add a bit of oil if necessary.

http://www.recipezaar.com/10986

Southern Fried Tofu

Ingredients (use vegan versions):

    For marinade:

    1 cup vegetable broth

    1.5 tablespoons tamari

    3/8 cup white wine

    extra water to cover the tofu

    For dredging:

    1/4 cup wheat flour

    1/4 cup cornmeal

    1/2-3/4 cup nutritional yeast (can use flakes or powder, I like flakes)

    2 teaspoons black pepper

    1.5 teaspoons thyme

    1 teaspoon oregano

    2 teaspoons garlic powder

    1/4 teaspoon salt (optional)

    canola oil for frying

    1 block regular extra firm tofu, frozen and thawed

Directions:

Press all of the water out of the tofu (I press it between two plates and then use my hands for the last part of it to mak

Answer 3

They have friend tofu at Japanese Restaurant! It tastes really good! I love Japanese food!

Answer 4

I always make up a simple batter for the tofu and then throw it in a frying pan with some peanut oil until golden brown on each side. Then I dip it in sweet chili sauce.

I make a batter using 1 egg and flour. Then add small amounts of water until it is just thin enough to dip the tofu in. It has to be fairly thick so it will stick.

Cut the extra firm tofu into slices and pat dry with paper towel. Then dip in the batter and place in a hot frying pan with oil. Cook until golden Brown on both side. Set on paper towel to drain.

Dip in sweet chili sauce. ENJOY!

Answer 5

I coat my tofu with cornstarch. Sounds strange, but I fry it up in some olive oil and it gets golden and crispy.