Recipe

Deep Fried Tofu Cubes Recipe

Add Step-by-Step Photos	Wokkingmum / All my dishes 2 years, 9 months ago This is a quick and simple dish. Prep:5m Cook:10m Servings:2	Wokkingmum
	tofu

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Ingredients

1 box silken tofu for frying

Cornflour for dusting

Oil for frying

Dipping sauce:

- Few sprigs of Coriander, chopped finely

- 1 tablespoon light soy sauce

- ½ tablespoon sesame seed oil

- ½ tablespoon apple cider or white vinegar

- ½ tablespoon sugarRed chilli, diced (optional)

Directions

Rinse and drain the tofu.

Cut tofu into bit size cubes.

Coat tofu cubes with cornflour.

Heat oil and deep fry the cubes.

Remove when tofu turns golden brown.

To make dipping sauce, mix all ingredients together.

Serve hot.

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Comments

wokkingmum 2 years, 9 months ago said:
I like to poke a hole in the tofu cubes then pour some sauce in it. Then eat the whole piece. Nice! If you are eating my way, you need more sauce!!

imamunke 2 years, 8 months ago said:
Do you ever freeze your tofu first (if packaged in water), then thaw, then press/drain, then coat for frying? I read of this and have tried it once and found it really changed the texture. I have only done it with extra firm.

wokkingmum 2 years, 8 months ago said:
No, I have never tried that. I didnt like the idea of thawing tofu because if it's not handled properly, it will turn sour (bad). And my kids are eating. ^_-

If it's firmer texture you like, you can use another type of tofu. We call it 'tua kwa'. It doesnt not contain so much water. ^_^

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Alterations

fortuna 2 years, 5 months ago said:
This recipe seems to work best for me if I take the block of tofu (any kind, firm or soft) put it on a large plate with wax paper (or paper towel or butcher paper) under it, then I put a piece of wax paper on top of the block of tofu and then I put another plate on top of that. Therefore the tofu is between two plates.
This helps the water drain out of the tofu. I usually leave it for about 30 minutes, however, I continue to drain the water off of the lower plate as it accumulates.
This makes for a firmer less wet tofu that seems to fry up better and crispier.
The freezing method also works well and eggless egg salad can be made from frozen tofu as well.
Hope this tip helps. Fortuna

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