Crispy and light on the outside, silky and wobbly on the inside!
This tofu is a pleaser! I used to order this with my Chinese takeout since I turned vegetarian and one day thought to myself, I’m sure I can make this myself. It’s such a simple yet flavorful dish.
This works as a light and delicate appetizer for a party served with toothpicks, as a side with steaming rice and vegetables or on it’s own as a snack with a cup of tea in the evening.
Whichever way you serve it, it’s a tango for your tongue.
Firm tofu 200 gms (cubed about 1 inch size)
2 cups, warm water
Salt, 1 tsp
Pepper 1/2 tsp
Sugar 1/2 teaspoon (opt)
Garlic, 1 clove, chopped
Thai red chiles, 1- 2 thinly sliced
Scallions, 1 ,white and green parts, chopped
Oil, for frying
Cut the tofu into desired size and put it in a shallow bowl. Dissolve 1 tsp in the water and pour over tofu. Allow to sit for 15 mins.
Transfer the tofu pieces onto a layer of paper towel so excess water is all absorbed.
Pour oil about 1 cm high in a deep wok and fry the tofu in batches,they should be crisp and golden after about 2 minutes. Drain the tofu on paper towel.
Mix together the pepper, sugar, and remaining 1/4 teaspoon salt in a small bowl.
Pour off all but 1 tablespoons of the oil from the wok. When oil is hot, add the garlic, chile, and scallions. Cook for about 15 seconds, add fried tofu and seasonings.
Cook for 1 min, stirring constantly, to allow the tofu to absorb the flavors. Transfer the tofu and serve immediately.