Two-Ingredient Crispy Fried Tofu

Yield: 8 servings

Ingredients

• 1 (12 ounce) package extra-firm tofu (do not use silken tofu)
• 1/2 teaspoon salt
• Vegetable oil for frying

Instructions

1. 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 60 minutes; drain and discard the accumulated liquid.
2. Cut tofu into 1 x 2 inch chunks. Sprinkle 1/4 teaspoon salt onto one side; flip over and sprinkle remaining 1/4 teaspoon on the other.
3. 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.
4. 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.
5. Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.

Notes

Variations

• Marinate overnight in ginger, orange juice and soy sauce. Dry the tofu and coat with cornstarch before frying. Dip in sweet and sour sauce.
• Coat tofu in salt, pepper and garlic powder. Delicious!

Attribution

Photo credit: goblinbox_(queen_of_ad_hoc_bento) on Visualhunt.com