TOFU - Deep-Fried Bean Curd/Tofu Puffs

By Unblond1

03/11/17 - These turned out very good. I didn't think they were done enough and they don't look like store-bought ones would but they worked. I used them in Laksa noodle soup.

Ingredients

• 1 block of Soyganic extra firm, unflavoured tofu
• 3/4 cup cooking oil (soybean, corn or palm) I used mustard because it was on hand, peanut should work well

Details

Servings 6

Preparation

Step 1

Press tofu block between layers of paper towel, weighted down by a cutting board and heavy cans or mortar and pestle to extract the water for 30 minutes or longer. (I went about 2 1/2 hours)

Once dry, cut the tofu into equal pieces about 1 inch square and pat dry.

Heat cooking oil in a wok over medium heat until almost smoking.

Carefully add the tofu pieces into the wok and fry until golden brown, stirring to brown all sides.

Remove with a slotted spoon or wire mesh strainer to drain on paper towels.

Store in a plastic container in the fridge or in a ziplock bag in the freezer.

Calories 116.1
Total Fat 8.0 g
Saturated Fat 1.4 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 1.4 g
Cholesterol 0.0 mg
Sodium 0.7 mg
Potassium 0.0 mg
Total Carbohydrate 0.7 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 10.3 g