Choosing Fresh Tofu
When purchasing tofu, opt for blocks with an ivory hue and a subtle fragrant aroma. These characteristics indicate tofu made from pure soybeans. The ideal tofu should feel slightly soft and not overly heavy.
Upon bringing the tofu home, rinse it gently in a diluted salt water solution and then pat it dry. Cut the tofu into bite-sized pieces.
Tip for Crispy Fried Tofu
– First Fry
Instead of frying the tofu just once, try the two-step frying method. Start by heating oil or lard in a pan. Test the oil temperature by dipping a chopstick into the oil; if it sizzles, it’s ready. Gently place the tofu pieces into the pan, ensuring there’s space between them to prevent sticking. Leave them undisturbed for a while to allow the surfaces to set.
If you’re using a smaller amount of oil, you can gently shake the pan to loosen the tofu. Once one side is lightly golden, flip the pieces over to fry the other side. When the tofu is almost cooked and about 70% golden, remove it from the oil.
– Ice Water Bath
After the first fry, immerse the tofu in ice water before the second fry for a crisp, golden crust.
Prepare a bowl of ice-cold water. As soon as the tofu is removed from the pan, place it into the water. This rapid temperature change helps seal the exterior, retaining moisture and keeping the inside soft and naturally sweet.
There’s no need to soak the tofu for an extended period. Once it has cooled, remove it from the water and ensure it’s thoroughly dried, either naturally or by patting it with a towel.
– Second Fry
The second frying step ensures that the tofu remains crispy for longer. This two-step frying technique is commonly used in various dishes, such as twice-fried spring rolls for extra crispness, twice-cooked fish for intense flavor and tender bones, and twice-steamed rice for sticky, soft grains.
For the second fry, use a deeper pan with enough oil to completely submerge the tofu, similar to the method used in restaurants. This ensures even heat distribution, quick crisping, and minimal oil absorption.
During the second fry, maintain a high temperature. When the oil is hot, carefully place the tofu into the pan, turning the pieces to achieve an even golden color. When the surfaces develop a crispy, grain-like texture, remove the tofu from the oil and drain on a plate.
Note: To prevent oil splatter, ensure the tofu is thoroughly dried before placing it into the hot oil.
Serve the crispy tofu with a dipping sauce made from fish sauce, and enjoy it with hot rice. It also pairs well with rice vermicelli, shrimp paste, and fresh herbs. Fried tofu is a delightful addition to any meal or as a savory snack with drinks.
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