Claypot Tofu

Claypot Tofu - (Deep-Fried Soft Tofu)

Claypot Tofu (Silken Tofu)

I had this dish of claypot Tofu at Mai Zhi Su Vegetarian Eatery after Veggie Bun featured it in her Food Blog - Mai Zhi Su. It was scrumptious and I decided to make this dish myself. I have increased the amount of vegetable used. For a healthy version, you may opt to have silken tofu instead of deep-frying the soft beancurd from the wet market stall. It would be tastier if you are using vegetable stock.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 4)
° 1 piece (400g±) soft beancurd/tofu, halved and deep-fried
° 100g chinese cabbage (wong bak), shredded
° 2 (50g) shiitake mushrooms, shredded
° 25g carrot, peeled and shredded
° 1 tablespoon dried black fungus shreds, soaked
° 1 slice vegetarian ham or sweet beancurd wafers, shredded
° 1 slice ginger
° 375ml water or vegetable stock
° 1 tablespoon vegetarian oyster sauce, or to taste
° 1 tablespoon light soy sauce, or to taste
° 1½ tablespoons tapioca flour, mixed with 3 tablespoon water
° pepper to taste
° 1 tablespoon cooking rice wine (optional)
° dash sesame oil (optional)
° salt (optional)
° a small handful fresh coriander leaves, for garnish

Method
1. Combine the Chinese cabbage, mushrooms, ginger, black fungus and water/vegetable stock into a claypot. Bring to a boil and simmer for 2-3 minutes or until the vegetables are tender.
2. Add in the carrot, vegetarian ham/sweet beancurd wafer and tofu. Season to taste with vegetarian oyster sauce, light soy sauce, salt, pepper, sesame oil and cooking rice wine.
3. Stir in the tapioca flour mixture and bring a boil.
4. Garnish with coriander leaves and red chilli. Serves hot.

Stir-Fried Tofu with Tempeh

I have seen the vegetarian stall using tempeh to stir fry tofu. Here is my recreation of the dish. Feel free to adjust the amount of chilli sauce, tomatoes and water. Thai chilli sauce will be a good ingredient to use for this dish. I have omitted salt and sugar, as I find that both the chilli and tomatoes is more than enough to flavour this dish.

Preparation: 3 mins, Cooking time: 12 mins

Ingredients (makes 4)
° 2 pieces (100g) fresh tempeh, diced or sliced
° 1 small firm tofu(beancurd), cut into cubes
° oil, for deep-frying
° few sprigs fresh coriander or spring onion, for garnish

Sauce
° 1 tablespoon chilli sauce
° 1 tablespoon tomatoes sauce
° 1-1½ tablespoons water

Method
1. Mix all the ingredients for the sauce in a bowl and set aside.
2. Heat oil in a deep-fryer or wok. Place the tofu and tempeh in and then fry until golden brown. Drain well on kitchen paper and set aside.
3. Pour the sauce into the work. Throw in the tofu and tempeh and stir-fry briskly for a moment.
4. Dish up, garnish with spring onion or coriander and serve immediately.

Stir-Fried Chinese Chive with Yellow Tofu

Chinese chive also known as Chinese Leek, Ku Chai or Oriental Garlic Chives combines the taste of garlic and chive. It is often used for stuffing in the Dim Sum and Dumping. It is also use to flavour noodle (Long Life Handmade Noodle). For this recipe, it is used to stir-fry with yellow tofu - Chinese heritage yellow taukwa is a kind of firmer tofu or beancurd which is orangey yellow in colour. This type of tofu is much firmer.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 150g chinese chive, cut into 5cm length
° 1 (110g) Chinese heritage yellow taukwa/yellow beancurd, cut into strips
° 2 slices ginger, finely chopped
° 1 tablespoon olive oil
° salt to taste

Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Add in the tofu and stir-fry for 2 minutes.
3. Throw in the Chinese chive and stir-fry briskly for 1 minute. Season to taste with salt.
4. Transfer to a serving dish and serve immediately.

Braised Beancurd

Photographer: Little JFBraised Tofu or beancurd is known as – Hong Shao Dou Fu.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 2 small firm tofu/beancurd, cut into cubes and deep-fried
° 6 dried Chinese mushrooms, soaked
° 2 slices ginger, finely chopped
° 1 clove garlic (optional), finely chopped
° a small handful spring onion or fresh coriander leaves, for garnish

Sauce
° 1 tablespoon vegetarian oyster sauce
° ½ tablespoon dark soy sauce
° 1 tablespoon Chinese cooking wine
° ½ teaspoon sesame oil
° 75ml water
° pepper to taste

Method
1. Combine all the ingredients for the sauce in a bowl and set aside.
2. Heat oil in a wok. Add the garlic, ginger and fry till golden brown. Add the mushroom and stir-fry for 1-1½ minutes.
3. Throw in the tofu cubes. Stir in the sauce mixture and simmer until the sauce is thickened.
4. Transfer to a serving dish, garnish with coriander leaves or spring onion and serve hot.

Stir-Fried Tofu with Spring Onion

Tired of having deep-fried beancurd, here is a quick and simple way to jazz it up and it taste scrumptious.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 1 firm tofu/beancurd, drained and cut into 6 cubes
° oil, for deep-frying
° 1 teaspoon sesame oil (optional), for deep-frying
° 2-3 stalks spring onion, cut into 4cm lengths
° 2 thin slices ginger, finely shredded

Method
1. Heat oil and sesame oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Deep fry tofu until lightly golden brown. Remove the tofu with a slotted spoon. Drain well on kitchen paper.
2. Heat ¾ tablespoon of oil in a wok. Add the ginger and fry till golden brown.
3. Throw in the spring onion, tofu and stir fry for a minute. Season with light soy sauce.
4. Transfer the tofu to a serving plate and serve immediately.

Agedashi Tofu

A simple yet scrumptious dish where the soft tofu is coated with corn flour or potato starch and deep-fried briefly. For the sauce, I have substitute the ingredients with those we can commonly find in our kitchen rather than using the shoyu(Japanese soy sauce), sake and mirin. Grated daikon is called for in this dish but I have totally omitted it to make the recipe simpler to cook. Add grated daikon, if desired (sauce on the right side of the photo with daikon added).

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 1 (300g) pack silken tofu
° corn flour or potato starch, for coating
° oil, for deep-frying
° 1 teaspoon sesame oil (optional), for deep-frying
° finely shredded spring onion, for garnish
° 2 thin slices ginger, finely chopped

Sauce
° 30ml water or dashi stock
° 1 teaspoon sugar
° 1 tablespoon light soy sauce
° 5ml cooking rice wine

Method
1. To extract excess moisture of the tofu, wrap with a clean tea towel and place a plate on top of the tofu. Leave for about 15 minutes. Remove tofu from the towel, cut into 8 or 16 pieces and lightly coat the tofu with corn flour or potato starch.
2. Heat oil and sesame oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Deep fry tofu until lightly golden brown. Remove the tofu with a slotted spoon. Drain well on kitchen paper.
3. To make the sauce: add 30ml water with sugar in a pot and bring to a boil. Stir in cooking rice wine, light soy sauce and ginger.
4. Transfer the tofu to a serving plate and garnish spring onion. Drizzle the sauce over the tofu or serve as dipping sauce. Serve immediately.

Stuffed Beancurd Puff

This is improvised from Hakka Yong Tau Foo. Instead of using beancurd puff, you may also use vegetables, chilli, bitter gourd, okra, eggplants etc, if desired. However, steaming would be a better choice compared to cooking in boiling water. If you like to add these stuffed beancurds to soupy dishes like soup and laksa, you may opt to bake them instead of steaming. As for the sauce, I had omitted the usual way of heating the pot with oil, stir-fried the shallot or ginger, to reduce work and oil consumption.

Preparation: 15 mins, Cooking time: 10 mins

Ingredients (makes 6-8 pieces)
° 6-8 beancurd puffs, make an incision on 2 sides
° 1 small firm tofu (beancurd), washed, pat dry with kitchen paper and mashed
° 1 shiitake mushroom, chopped
° 1 slice vegetarian ham (optional), chopped
° 20g carrot, peeled and chopped
° 2 sprigs spring onions or coriander leaves, chopped
° ½ fresh chilli (optional), seeded and chopped
° 1 tablespoon self-raising flour
° 1 teaspoon sesame oil
° salt, to taste
° pepper, to taste

Sauce
° 125ml water
° 1 tablespoon vegetarian oyster sauce
° 1 teaspoon corn flour
° 1 slice ginger (optional), finely chopped
° pepper (optional), to taste
° a small handful spring onions or coriander leaves (optional), chopped
° ¼ fresh chilli (optional), seeded and chopped

Method
1. To make the filling: combine the mashed tofu, vegetarian ham, mushroom, carrot, spring onion/coriander leaves, chilli, flour, sesame oil, salt, pepper and mix well.
2. Scoop a tablespoon of filling and stuff into the beancurd puff pocket.
3. Arrange the stuffed beancurd on a heat-proof plate and steam for 5-8 minutes.
4. To make the sauce: mix all the sauce ingredients in a pot and bring to a boil. Drizzle over the cooked beancurd puff and serve immediately.

Claypot Braised Beancurd with Glass Noodles

An easy to cook claypot dish! I omitted the normal sequence of stir frying the ingredients prior to stewing in the claypot, to speed up the process. I love the bean vermicelli to be deep-fried, it soak up the gravy better and easier to digest. However, for a healthier choice, you may soaked the vermicelli and throw in together with the vegetables.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 4)
° 150g chinese cabbage (wong bak), cut into broad strips
° 6-8 chinese dried mushrooms, soaked
° 1 slice ginger
° 250ml water
° 2 firm tofu/beancurds (225g), cut into 4 sections and deep-fried
° 1 pack/50g bean vermicelli, deep-fried
° a small handful fresh coriander leaves, for garnish

Seasoning
° 1 tablespoon vegetarian oyster sauce
° 1 tablespoon light soy sauce
° ½ teaspoon sugar, or to taste
° ½ teaspoon sesame oil
° pepper, to taste

Method
1. Combine the Chinese cabbage, mushrooms, ginger, water, beancurd and seasoning into a claypot. Bring to a boil and simmer for 10 minutes or until the vegetables are tender.
2. Add in the bean vermicelli and bring to a boil, usually after a while the bean vermicelli will soak up most of the gravy. If it is too watery, thicken the gravy with a bit of cornflour solution, if desired.
3. Garnish with coriander leaves and red chilli. Serves hot.

Tauhu Goreng (Tofu Salad)

This is a street food, a salad that uses beancurd, shredded cucumber, beansprout and carrot, drizzle with spicy peanut sauce.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 2 (225g)firm tofu/beancurd
° 30g finely shredded cucumber
° 25g finely shredded carrot
° 30g beansprout (optional), tailed, washed and blanched
° oil, for deep-frying

Dressing
° 1 red chilli padi, seeded and finely chopped
° 1½ tablespoons peanut powder or finely crushed roasted peanut
° 2-3 tablespoons assam/tamarind paste, knead with 2-3 tablespoons hot water and strained
° ½ teaspoon sugar, or to taste
° ½ teaspoon dark soy sauce
° ½ teaspoon roasted sesame seeds (optional)
° 1 kalamansi lime (optional), squeezed
° salt (optional), or to taste

Method
1. Heat oil over a high fire and deep fry the beancurd until golden brown. Remove, drain on kitchen paper and leave to cool.
2. Combine all the ingredients for the dressing in a mixing bowl and mix well. Taste it, add more assam/tamarind liquid, sugar, salt, or lime juice, if necessary. If the mixture is too thick, add some water.
3. Cut the beancurd into squares and arrange on a serving dish. Top with shredded carrot and cucumber. Drizzle the dressing over the beancurd and sprinkle with some peanut powder and sesame seeds. Serve immediately.

Claypot Braised Mushroom and Beancurd

With this recipe, you can whip up a home cooked meal in minutes or when you are tired. There is not much works at all, just throw in the entire ingredient into a claypot and leave it to cook. By using claypot or corningware, you can transfer it from the fire to the table and reduce lots of washing to be done later. Again, this is an any one can cook recipe, it won't go wrong at all.

Preparation: 5 mins, Cooking time: 20 mins

Ingredients (serves 4)
° 2 firm tofu/beancurd (225g), cut into 4 or 6 sections
° 250ml water
° 4-8 chinese dried mushrooms, soaked
° 1 slice ginger
° 4 red dates (optional)
° 1 star anise
° 3 cloves
° 2cm cinnamon stick
° ½ teaspoon Chinese five spice powder
° 1 teaspoon dark soy sauce
° 1 tablespoon light soy sauce
° ½ teaspoon sesame oil
° 1 teaspoon cooking rice wine (optional)

Method
1. Combine all the ingredients into a claypot and bring to a boil. Simmer for 15-20 minutes. Serves hot.

Spicy Szechuan Tofu

A delicious home-style simple spicy tofu dish that is easy to cook. You may add some roasted cashew nuts, if desired.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 2 firm tofu/beancurd (225g), cubed and deep-fried or pan-fried
° 6-8 dried chilli, soaked and cut into 5cm length
° 1 slice ginger, chopped
° 1 tablespoon olive oil
° black pepper, to taste

Sauce
° 80ml-90ml water
° 1 teaspoon sugar, or to taste
° 1½ teaspoon light soy sauce
° 1 teaspoon dark soy sauce
° 1 teaspoon apple cider vinegar
° 1 teaspoon cooking rice wine
° 1 teaspoon corn flour
° 1 teaspoon sesame oil (optional)

Method
1. Mix all the sauce ingredients in a bowl and set aside.
2. Heat oil in a wok. Add the ginger, dried chilli and fry till fragrant.
3. Add in the beancurd, sauce and stir-fry briskly for 1-2 minutes or until the sauce thicken.
4. Sprinkle some pepper, transfer to a serving dish and serve immediately.

Stir-Fried Tofu with Oyster Mushroom

Another quick and simple delicious tofu dish, yet it contains simple ingredients and is easy to get. Fresh shiitake mushroom or cardoncello mushroom or shimeiji mushroom can be used or added to this dish, if desired.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2-3)
° 1 pack silken tofu (300g), cut into cubes
° 150g oyster mushroom/abalone mushroom, sliced
° 1 fresh red chilli, seeded and sliced
° 1 thin slice ginger, finely chopped
° 1 tablespoon vegetable oil
° a stalk spring onion or fresh coriander leaves, cut diagonally

Sauce
° 1 tablespoon light soy sauce
° 1 tablespoon vegetarian oyster sauce
° 1 teaspoon Chinese cooking wine
° ½ teaspoon sesame oil (optional)
° 1½ teaspoons corn starch
° 6 tablespoons water
° pepper, to taste

Method
1. Combine all the ingredients for the sauce in a bowl and set aside.
2. Heat oil in a wok. Add the ginger and fry till golden brown. Add the mushroom stir-fry for less than a minute. Add in the tofu and stir-fry briskly. Stir in the sauce mixture, spring onion or coriander leaves, chilli and simmer until the sauce is thickened.
3. Transfer to a serving dish and serve with rice.

Stir-Fried Tofu with Tomatoes Sauce

This is a simple and inexpensive dish. The cooking style is simple, quick, and easy to whip up within few minutes.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2-3)
° 1 tomatoes, cut into diced
° 1 pack silken tofu (300g), cut into cubes
° 1 slice ginger, finely chopped
° 1 tablespoon vegetable oil
° a small handful fresh coriander leaves or spring onion, for garnish

Sauce
° 2 tablespoons tomatoes sauce
° 1 teaspoon vegetarian oyster sauce
° 1 teaspoon sugar
° ½ teaspoon cornstarch
° 4 tablespoons water
° 1 teaspoon cooking rice wine (optional)
° ½ teaspoon sesame oil (optional)

Method
1. Mix all the ingredients for the sauce in a bowl and set aside.
2. Heat oil in a wok or frying pan. Add the ginger and fry until golden brown.
3. Add the tomatoes and stir-fry for 1 minute. Add the tofu and stir-fry briskly for a moment. Stir in the sauce, continue to cook. Stirring constantly for 2-3 minutes until the sauce has thickened.
4. Garnish with coriander leaves or spring onion, transfer to a serving dish, and serve immediately.

Vegan “Egg” Fried Rice

Egg Fried Rice is a common dish in Chinese Restaurants in the West. This is a vegan version, substituted the egg with firm tofu/beancurd which easily resembles the scrambled egg used in the fried rice. The turmeric powder is added to derive the colour of the egg.

Preparation: 15 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g rice, cooked
° 1 small firm beancurd/tofu, pat dry and scrambled
° ¼ teaspoon turmeric powder
° ½ teaspoon sesame oil
° 1-1½ tablespoons vegetable oil
° salt and pepper, to taste
° 1-2 tablespoons finely chopped spring onion (optional)

Method
1. Marinate the scrambled tofu with turmeric powder, salt and sesame oil. Set aside for 10-15 minutes.
2. Heat oil in a wok over medium heat and fry scrambled tofu until lightly brown.
3. Stir in the cooked rice and season with salt and pepper. Fry about 2-3 minutes or until rice is heated through.
4. Add in the spring onion, mix well and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Spicy Tofu with Golden Needle Mushroom

This recipe is inspired from “Ma Po” Tofu but with a slight variant. Enokitake is also known as golden needle mushroom.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2-3)
° 1 pack silken tofu (300g), cut into cubes
° 100g golden needle mushroom, trimmed and cut into small section
° 1 slice vegetarian ham, diced
° 1/2 fresh red chilli, seeded and chopped
° 1 clove garlic or 1 thin slice ginger, chopped
° 1 tablespoon vegetable oil
° a small handful spring onion or fresh coriander leaves

Sauce
° 1 tablespoon soy bean paste with chilli
° 1 tablespoon vegetarian oyster sauce
° 1 tablespoon Chinese cooking wine
° ¼ teaspoon sesame oil
° ½ teaspoon corn starch
° 3 tablespoons water

Method
1. Combine all the ingredients for the sauce in a bowl and set aside.
2. Heat oil in a wok. Add the garlic or ginger and fry till golden brown. Add the mushroom, tofu and stir-fry briskly. Stir in the sauce mixture, spring onion or coriander leaves, chilli and simmer until the sauce is thickened.
3. Transfer to a serving dish and serve with rice.

Crispy Stuffed Beancurd

A quick and easy to prepare snack which are enjoyed by many at home and at the Night Market Street Stalls (Pasa Malam).

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 4)
° 2 firm tofu/beancurd (225g), cut diagonally and make a slit at the base
° 4 slices cucumber
° 40g bean spouts, trimmed
° oil, for deep-frying

Method
1. Heat oil over a high fire and deep fry the beancurds until golden brown. Remove, drain on kitchen paper and leave to cool.
2. Blanch the bean spouts in boiling water for 1 minute and drain well.
3. Stuff the beancurds with a slice of cucumber and some bean spouts. Serves with chilli sauce.

Crispy Tofu Balls

Another delicious snack using tofu, easy to prepare and make and also an excellent party snack with drinks or serve them with other dishes for a main course.

Preparation: 15 mins Cooking time: 15 mins

Ingredients (makes 10-12 pieces)
° 1 (225g) firm tofu (beancurd), washed, pat dry with kitchen paper and mashed
° 2-3 Chinese dried mushrooms, soaked, drained and chopped
° 1 vegetarian ham slice (optional), chopped
° ½ carrot, chopped
° 2 tablespoons self-raising flour
° 1 tablespoon corn starch
° 1 teaspoon sesame oil
° sugar, to taste
° salt, to taste
° pepper, to taste
° flour, for dusting
° oil, for deep-frying

Method
1. Combine the mashed tofu, mushrooms, vegetarian ham, carrot, flour, corn starch, sesame oil, sugar, salt, pepper and mix well.
2. Using your hand, shape the mixture into 10-12 balls. Dust the tofu balls evenly with flour and shake off any excess flour.
3. Heat oil in a deep-fryer or wok and fry in batches until golden brown.
4. Remove the tofu balls with a slotted spoon. Drain well on kitchen paper and serve immediate.

Steamed Tofu with Ginger and Spring Onion

This quick and easy steamed tofu is a delicious dish. Using chilled tofu, instead of steaming it to makes a special starter, if desired.

Preparation: 10 mins Cooking time: 5 mins

Ingredients (serves 2-3)
° 1 pack silken tofu, cut into quarters
° ¼ fresh red chilli, seeded and finely shredded
° 2 thin slices ginger, finely grated or chopped
° 1 spring onion or coriander leaves, for garnish
° 2 teaspoons lightly toasted sesame seeds (optional)
° ½ teaspoon olive oil
° ½ teaspoon sesame oil
° 1 tablespoon light soy sauce

Method
1. Place the tofu in a heat proof serving plate and steam for 5 minutes.
2. Garnish steamed tofu with ginger, spring onion, chilli and sprinkle some sesame seeds.
3. Drizzle with oils, light soy sauce and serve immediately.

Tip
1. Heat the oils in a wok, add ginger and stir-fry briskly until aromatic for drizzling, if desired.

‘Ma Po’ Tofu

This is the recipe for the vegetarian version of the famous Szechuan dish - “Ma Po” Tofu.

Preparation: 10 mins Cooking time: 5 mins

Ingredients (serves 2-3)
° 1 pack silken tofu, cut into cubes
° 2-3 Chinese dried mushrooms, soaked and diced
° ¼ fresh chilli (optional), seeded and chopped
° 1 clove garlic or 1 thin slice ginger, chopped
° 1 tablespoon vegetable oil
° a small handful fresh coriander leaves, for garnish

Sauce
° ¼ tablespoon soy bean paste with chilli
° ½ tablespoon vegetarian oyster sauce
° ¼ teaspoon sesame oil
° ½ teaspoon corn starch
° ¼ teaspoon sugar, or to taste
° 1 teaspoon Chinese cooking wine (optional)
° 3-4 tablespoons water

Method
1. Combine all the ingredients for the sauce in a bowl and set aside.
2. Heat oil in a wok. Add the garlic or ginger and fry till golden brown. Add the mushrooms and stir-fry briskly.
3. Add the tofu, sauce mixture and stir until the sauce is slightly dry.
4. Transfer to a serving dish and garnish with coriander leaves.

Tip
1. Steam the tofu prior to stir-fry for a smoother texture, if desired.

Fried Wanton with Tofu Fillings

Deep-FriendWantons of different shapes - candy shape, triangle and big square.

Deep-Fried Wanton in 'candy shape' with vegetarian salad cream or vegan mayonnaise.

This is a simple to made excellent party snack using tofu. Serve these crispy wontons with chilli sauce.

Preparation: 15 mins Cooking time: 5 mins

Ingredients (makes 40 pieces)
° 2 packs (40pcs) wonton wrapper
° 1 (225g) firm tofu (beancurd), washed, pat dry with kitchen paper and mashed
° 1-2 shiitake mushrooms, chopped
° ½ carrot (optional), blanched and chopped
° 2 spring onions or coriander leaves, chopped
° ½ fresh chilli (optional), chopped
° 1-1.5 tablespoons self-raising flour
° 1 tablespoon corn starch
° 1 teaspoon sesame oil
° sugar, to taste
° salt, to taste
° pepper, to taste
° oil, for deep-frying

Method
1. Combine the mashed tofu, mushrooms, carrot, spring onion/coriander leaves, chilli, flour, corn starch, sesame oil, sugar, salt, pepper and mix well. This is the wonton filling.
2. Lay a wonton wrapper in front of you. Place a bit of filling in the middle. Fold up the wonton diagonally, making sure the end meet. Press down firmly on the ends to seal.
3. Heat oil in a deep-fryer or wok and fry in batches until golden brown.
4. Remove the wonton with a slotted spoon. Drain well on kitchen paper and serve as soon as possible to ensure they remain crispy.

Tip
1. Put wontons in oven or microwave for 1-2 minutes if they lose their crispiness.
2. 1 small mashed potato can be added, and self-raising flour can be removed.
3. Mashed potatoes can be used instead of firm tofu.