TAIWANESE FRIED TOFU RECIPES

Steps:

• Today we're working with medium-firm tofu. It has been frozen, completely thawed, frozen again, and completely thawed again (in its original container).
• Look at those beautiful cracks and layers! Now you want to press the tofu (for at least 15 minutes) either with a tofu press or a heavy object to squeeze out extra liquid. Be careful not to press too hard as the tofu is very brittle at this stage.
• Slice the tofu in half — be very careful as you want at least one of the halves completely intact. One my pieces is completely intact so I will use that piece to make the chicken cutlet (??). I will break up the cracked piece to make popcorn chicken.
• Spread the soy sauce onto the two pieces. Set aside.
• Prepare the wet batter. Simply combine all the dry ingredients, add water, and give it a good whisk. Make sure that the batter is well combined and that there are little to no lumps.
• Prepare the seasoning flour by mixing all the ingredients as well.
• Quickly put together the seasoning salt as well (for the finished product).
• Time to batter up the tofu pieces! Set up your stations:
• Dip the tofu first in the wet batter, then into the seasoning flour. Pack the flour in very well.
• Repeat breading steps for the nuggets.
• Now onto the frying process — we are doing a double fry. Heat up a good amount of vegetable oil in a shallow pan until around 160 C (320 F). This is the first "low temperature" fry. Remember to prepare a sheet pan lined with paper towel and a wire rack! Fry the tofu pieces. Start with the chicken cutlet.
• Be very careful when flipping the chicken cutlet! The tofu is very fragile. Use as many tools you need to help you flip the cutlet. You want to fry the tofu pieces until both sides are lightly crispy. Repeat this for the nuggets.
• Let the fried tofu pieces rest on a wire wrack while you re-heat the oil. This time, heat the oil until it is 180 C (356 F). This time we're frying them with higher heat.
• Fry the tofu pieces again — this time until they are super crispy and golden-brown. Once they're done, take them out and let them rest on the wire wrack. Immediately sprinkle on that seasoning salt. Do the same for the tofu nuggets.

Steps:

• Today we're working with Medium-Firm Tofu that has been frozen, completely thawed, frozen again, and completely thawed again.* Note: You only take the tofu out of its container after the second thaw. Press the tofu (for at least 15 minutes) either with a tofu press or a heavy object to squeeze out extra liquid. Be careful not to press too hard as the tofu is very brittle at this stage.
• Using your fingers, gently pull apart the tofu into nugget-sized pieces. Set them aside.
• Prepare the wet batter. Simply combine all the dry ingredients, add the non-dairy milk, and give it a good whisk. Make sure that the batter is well combined and that there are little to no lumps. Prepare the seasoning flour by mixing all the ingredients as well.
• To batter the tofu pieces, dip them first into the wet batter, then into the seasoning flour. Pack the flour in very well!
• Now onto the frying process — heat up a good amount of vegetable oil until around 180 degrees C (or use the chopstick test*). Remember to prepare a sheet pan lined with paper towel before frying. Once everything is ready, fry the tofu pieces until both each piece is entirely golden-brown. When the tofu is done, take them out of the oil to drain on the paper towel.
• In a small-medium sized pan, heat up the sesame oil on medium heat and fry the garlic & ginger until aromatic, around 1-2 minutes. Then, add the brown sugar, soy sauce, and rice wine and reduce until the sauce has a coating consistency.
• Add the fried tofu back into the pan and coat them completely with the three cup sauce. Finally, take off the heat and add the basil leaves to wilt them in the residual heat.