Today, we are making a snack called fried tofu.I created an easy recipe to share with you all today.
First, you need a block of firm tofu. Slice it into thick pieces, then cut those into smaller pieces.
Make sure to use firm tofu, so lu shui (magnesium chloride) tofu.
Shi gao (gypsum) tofu also works, but do not use soft tofu.
The thicker the slices, the more tender the fried tofu will be.
Thinner slices will be chewier.
You can adjust according to your tastes. I usually cut 7-8 mm thick.
Then, fry in oil at 160 degrees Celsius.
Don’t fry too many at once, because the tofu easily sticks together.
Add them to the pot, one by one.
If pieces get stuck together, don’t pry them apart because the oil may pop.
Fry until both sides are golden.
After the tofu hardens, it’s easier to separate.
You can also adjust how long to fry the tofu.
Frying longer makes the tofu hard and chewy, while frying shorter makes the tofu tender and soft.
When the surface is evenly colored all over, poke them with a chopstick.
If they’re no longer soft and have a hard shell, take them out. Remove the grease.
Next, in a saucepan add a small amount of vegetable oil, about 1/2 tbsp.
Add 20 g ice sugar and cook on low heat.
Previously, I have taught everyone how to cook ice sugar.
Do you remember where you saw it?
The heated ice sugar will crumble and dissolve, then gradually turn this caramel color.
Add and stir-fry the fried tofu, coating both sides in the caramel color.
Then add water, not too much – just enough to submerge the tofu.
1 star anise,
1/2 of a small dried orange peel,
1 bay leaf,
1 small piece of a cinnamon stick,
and 1/4 tsp fennel, all in a tea bag.
Add the bag to the pot.
Add 2 tablespoons fresh/light soy sauce.
First put a lid on the pot to let cook for a few minutes, then remove the lid.
It takes 15 minutes on medium heat.
Let the tofu completely absorb the flavors before taking them out.
Remove the bag of spices.
After letting cook for 15 minutes, there is only a little soup left.
See that there is just this small amount of soup.
The first time we make it, we can taste the soup.
Then after cooking, what remains is adding salt. Do not start with tasting.
Add salt as needed.
Lastly, add 3 tbsp honey. Don’t be afraid that there is too much honey. After cooking, it isn’t as sweet as you think.
Keep cooking and increase heat because honey has a high water content.
We need to let all this water boil off.
By the end, the honey slightly caramelizes to coat the tofu in a very beautiful caramel-colored syrup.
You have to pay attention because these last 30 seconds are very important.
When you see big bubbles, When you see big bubbles, the water has boiled off, and you can smell the sweet caramel, immediately turn the heat off and transfer the tofu to a plate.
You can clearly tell the tofu’s color has darkened, and because the honey is partly caramelized it won’t taste too sweet.
It will mix with the previous lu shui liquid to develop into a salty-sweet flavor.
Ok, now we are going back in time.
The first steps are the same: Slice the tofu and fry it.
Best Spicy Braised Fried Tofu Tips
For this lu shui liquid, if you have old lu shui, I highly recommend using that. The flavor will improve greatly.
This bowl is from the pork hock we previously made.
It’s the lu shui we kept from the pork hock.
Because it’s pork hock, the lu shui solidifies like this, but the flavor is much better than making new lu shui.
1 bowl is enough, 100 mL. Add some water.
After the tofu has cooked in the lu shui liquid for around 15 minutes, add about 2 tbsp oil to another pan over low heat.
Add 1 tsp broad bean paste to slowly become a red oil.
You need to see the oil turn red.
Add 2 tsp Szechuan pepper powder, 1/2 tsp black pepper powder,and 1/4 tsp cumin powder.
On low heat, cook until the spices release their aromas.
Then, immediately add the fried tofu and all the soup to the pan.
Coat the spice mixture evenly on all the tofu and completely boil off the soup.
Slide the spatula across the bottom of the pan. You shouldn’t see the soup, only the oil.
At this point, it is almost done.
Lastly, add 1 tsp toasted white sesame seeds and mix.
It’s now finished. This fragrant-spicy version coating the tofu is not a sugar syrup, but rather a red oil flavored with the spices.
Also, since this version is already salty enough, we do not add extra salt.
I recommend both these flavors of fried tofu to everyone.
Eat after they have cooled, because the fried tofu’s surface absorbs the soup and spices’ flavors well.
So all those flavors are stuck to the tofu’s surfaces.
Take a bite, and the inside is a thin layer like the original white tofu.
like the original white tofu. So eating the fried tofu, the inside is soft and the outside is hard. It’s very chewy and flavorful.
Both the honey stewed and the spicy braised versions are unique.
I couldn’t just pick one, so I released both versions for you all.
Now both versions have been made.
I think these types of snacks are very popular because I made it for several friends and everyone responded very well.
If you have time, give it a try because it was pretty easy to make, right?
After learning how, we don’t have to worry about not having tofu to eat!
For more chinese food, please click here :How To Make Rice Tofu?How To Make Cantonese Smothered Tofu?How To Make Douhuafan?How To Make Jianbing Guozi?