There are many versions of fried tofu. This is just one of the recipes I’ve done. I’m always trying to find different ways to make this because of its versatility. Amazingly my children love tofu in any form. But I fell in love with it when I had it fried at a family party. Tofu is a healthy protein rich food and has many applications since it can take on whatever flavor it is infused with. This is a simple recipe I created to add some flavor into the tofu. My husband eats this up and I always need to double the recipe if I want to have any for myself. This dish is best served HOT while it’s still crispy.
Makes 2-4 servings, depending on how much you eat ;-P
1 container Extra Firm Tofu
½ C. Shoyu
¼ C. Water
1 T. Rice Wine
1 T. Splenda Granulated Sugar
½ tsp. Powdered Ginger
1 C. Wheat Flour
¼ C. Cornstarch
½ T. Garlic Powder
¼ tsp. Ground Black Pepper
Oil for Frying
Cut up your tofu into bite size rectangles, about 2 inches in length and ½ inch thick. Set the tofu in shallow pan/dish in a single layer and set aside.
Mix Shoyu, Rice Wine, Water, Sugar, & Ginger in a bowl and pour over the tofu making sure all pieces are covered. Carefully turn each tofu piece so all sides have been covered in the mixture. Let sit for about 3 minutes and then turn and coat the tofu again in the sauce. Let the tofu sit for another 3-5 minutes. The longer it site, the more the flavor should absorb.
In a large bowl, combine flour, cornstarch, garlic powder and black pepper and mix well. After the tofu has soaked, place tofu in the flour mixture and turn to coat. Do one at a time so each piece coats properly and set aside on a platter or plate. When all pieces are coated, let it site for about 2-4 minutes. Fill a sauté pan (or pot) with about 1 inch deep of oil and heat to around 375°F.
Take tofu, one piece at a time and lightly dust/coat in the flour mixture one more time and place in the oil wide side down. Fry on one side until slightly more than golden brown, about 1-2 minutes. Then turn tofu pieces over. Fry tofu in small batches, about 4-6 depending on the size of your pan. Remove from oil and let drain on a paper towel. Repeat with the rest of the pieces of tofu.
Once the tofu is cooled it’s ready to eat.