FRYING SILKEN TOFU RECIPES
CRISPY FRIED SILKEN TOFU | VEGAN | RESTAURANT STYLE
Simple to make restaurant-style appetizer using silken tofu and other vegan ingredients. Serve this Crispy Fried Silken Tofu with an instantly made dipping sauce that is SO YUMMY!
Provided by Sindhu
Categories Appetizer
Total Time 30 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Add chickpea flour, salt, pepper, around 1/4 cup of water to a bowl and mix without any lumps ( it should be like thin gravy ). Keep it aside, this acts as egg white. In another wide-mouth bowl, add bread crumbs and keep them aside.
- Remove silken tofu carefully from the box and place it on a cutting board. Cut into cubes and keep aside.
- Heat oil for deep fry. Take a cut cube of silken tofu, dip in chickpea mix and then coat in bread crumbs, add in hot oil carefully and fry till all sides from golden brown in color.
- Keep flame in medium to avoid burned outside and raw inside. Remove from oil and place on a plate lined with a paper towel. Repeat for all cut cubes of tofu.
- Dipping Sauce
HOW TO PAN FRY TOFU | CHINA SICHUAN FOOD
how to pan-fry crispy tofu
Provided by Elaine
Categories Chinese
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Cut the tofu into slices around 4cm wide and 2 cm high.
- Wash the ming leaves gently and drain completely.
- Heat the oil until slightly hot, add mint leaves and fry for 8-10 seconds until the leaves are aromatic but not burnt.
- Transfer the mint leaves out (be careful and do not get yourself burnt ) add the tofu slices in. Let the tofu slice stay in the pan for couple of minutes until the crispy shell forms. Then turn over and fry the other side. Fry until both side becomes golden brown.
- In another pan, fry salt and the spices over slowest fire. Sprinkle the dry mix on the tofu slices.
- Enjoy with the crispy mint leaves.
Nutrition Facts : Calories 195 kcal, CarbohydrateContent 9 g, ProteinContent 18 g, FatContent 9 g, SaturatedFatContent 1 g, SodiumContent 608 mg, FiberContent 4 g, SugarContent 1 g, ServingSize 1 serving
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SILKEN TOFU WITH SPICY SOY DRESSING RECIPE - NYT COOKING
This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures.
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From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
- Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don’t worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.
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3. Heat oil in a hot wok until the surface seems to shimmer slightly. Lightly coat tofu pieces in flour, and using a spatula carefully lower into hot oil – it is important to flour the tofu only when the oil is hot or it will become very moist and sticky. Deep-fry tofu for about 4 minutes or until lightly browned and crisp. Remove with a slotted spoon and drain well on kitchen paper.
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