FRIED TOFU PUFFS RECIPE RECIPES

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TOFU PUFFS - TOFU TODAY



Tofu Puffs - Tofu Today image

The tofu puffs itself has no taste. When it combines meat and sauce, everything is perfect.

Provided by Maggie

Categories     Main Course

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 13

300g tofu puffs (wash and drain)
200g pork (minced)
1/2 teaspoon salt
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon vegetable oil
3 dried shiitake mushrooms
1 green onion (chopped)
1 onion (minced)
1 tablespoon Lao Gan Ma
1 tablespoon starch
2 teaspoons starch
1 bowl water

Steps:

  • Soak the mushrooms in warm water for 30 minutes, then chop the mushrooms.
  • Add salt, 1/2 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, and starch in a bowl and mix well.
  • Poke a hole in the tofu puffs with chopsticks and fill it with meat.
  • Heat a pan with oil and stir-fry the tofu puffs until each side becomes golden.
  • Add 2 teaspoons starch, 1/2 bowl of water, Lao Gan Ma, and remaining soy sauce. Close the lid and cook under middle heat for 7-8 minutes until the sauce has thickened. Garnish with green onion. Serve.

Nutrition Facts : Calories 223 kcal, ServingSize 1 serving

CRISPY FRIED TOFU RECIPE | ALLRECIPES



Crispy Fried Tofu Recipe | Allrecipes image

Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.

Provided by Sarah Dipity

Categories     Appetizers and Snacks

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 12 ounces

Number Of Ingredients 3

1 (12 ounce) package extra-firm tofu
½ teaspoon salt
vegetable oil for frying

Steps:

  • Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
  • Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
  • Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
  • Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
  • Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.

Nutrition Facts : Calories 161.1 calories, CarbohydrateContent 1.6 g, FatContent 15 g, FiberContent 0.3 g, ProteinContent 6.8 g, SaturatedFatContent 2 g, SodiumContent 296.6 mg, SugarContent 0.3 g

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