ABURANA RECIPES

Steps:

• Remove the excess moisture from the block of tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for an hour or two.
• Now cut the tofu block into triangle shapes, about two inches long.
• Pour the oil into the wok and heat, when you dip a chopstick into the heated oil and bubbles rise from it the oil is ready for use.
• If the oil smokes it is too hot.
• Using the wok's spatula, slide the tofu triangles one at a time into the hot oil.
• Fry on both sides until golden brown.
• Scoop the triangles out of the wok and allow them to drain on the wok's draining grill (or place on paper towels).
• Once the triangles are drained and cool, it's a good idea to give them a second deep frying.
• This deepens their golden color and makes them nice and crisp.
• Place once again on the grill to drain and cool.
• The final step requires that you place the fried tofu triangles in a colander and run very hot water over them. I put the colander in the sink and allow the hot water from the faucet to run over the tofu, while I simultaneously pour boiling water from a pot over the triangles. This hot water bath completely leeches all remnants of oil from the tofu, resulting in tofu that you would never imagine as having been deep fried.
• Pat dry the tofu and serve with rice or noodles and a little shoyu, or use the fried tofu in another recipe.