CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Vegetarian |
Vegetarian |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
7 |
oz |
Firm Chinese tofu |
|
|
Oil for deep-frying |
INSTRUCTIONS
Deep-fried tofu is used everywhere in Southeast Asia as a hot appetizer
with a dipping sauce or as a meat substitute. The first step of pressing
the tofu may not be necessary if your tofu is firm enough; just drain it
thoroughly. Most Japanese-style tofu will have to be pressed.
1. Drain tofu cakes well. Wrap in a clean kitchen towel or several
thicknesses of paper towel, place in a plate set on a sheet pan, and invert
another plate on top. Place a 1-pound weight (canned food, a cookbook,
etc.) on the top plate. Let stand 30 minutes, unwrap, and drain. The tofu
will have exuded a lot of liquid. The recipe may be prepared ahead of time
to this point and refrigerated.
2. Slice pressed tofu into squares, triangles, or other shapes about 1/8
inch thick. Heat oil to 350 degrees F in a wok or other deep pan. Fry tofu
pieces a few at a time until puffy and golden brown, 6 to 8 minutes.
Serves 4 to 6 as an appetizer.
From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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