Firm Tofu/Beancurd before cooking / Cut Deep-Fried Tofu
Tofu diced prior to deep-fried
This is a simple way of cooking firm tofu or beancurd. If silken tofu is used, the water in it must be drained and coated with some corn starch prior to deep-frying. You can either choose to cut the tofu into small cubes prior to deep-frying, if prefer. The deep-fried tofu goes well with various dipping sauce, like light soy sauce, light soy sauce with chilli, chilli or tomatoes sauce, teriyaki sauce etc.
Preparation: 3 mins, Cooking time: 8 mins
Ingredients (serves 2)
° 1 firm tofu/beancurd (225g), pat dry
° oil, for deep-frying
Method
1. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds.
2. Deep fry the beancurd until golden yellow. Remove, drain on kitchen paper and leave to cool.
3. Cut the tofu into smaller square.
4. Serves with light soy sauce with chilli or chilli sauce.
suddenly missing this dish i used to eat at my MIL's place when we are back...frankly speaking i love certain deep fried..but i hate to do it myself...it oil and smell the whole house...
ReplyDeletehey, hv you try deep fried 'cai bin'?? ingredients at your choice though...since i see u do quite a bit of deep frying....cheers SF
I prefer the deep-fried tofu and cut into small pieces and dip with 'chicken' rice chilli. That day, i did a pan-fried, it comes out nice.
ReplyDeleteThe one in the picture, is a little bit over deep-fried ha...ha..ha..
Oh, i am doing for the recipes to record down, if not I would not deep-fried often. Cooking oil price is raising ...
Not, i have not done cai bin, my boy loves it. He just complained few days back that I didn't have some deep-fried stuff for him (his favourite wonton, tempura).
U have the recipe?
cheers :)