Fried Tofu
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 160.6
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 49.5 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 2.1 g
- Protein: 8.0 g
View full nutritional breakdown of Fried Tofu calories by ingredient
Introduction
Simple fried tofu, easily adjusted for different flavor profiles. Can be served with sauce, beans, salad...whatever! Simple fried tofu, easily adjusted for different flavor profiles. Can be served with sauce, beans, salad...whatever!Number of Servings: 4
Ingredients
-
.25 cup Cornstarch
2 tsp Garlic, Granulated (Dry) (by PATFERGY)
1 tsp Chili Peppers, red crushed, dry (by HERBLADYANN)
1 dash Salt
12 oz House Foods Organic Tofu Extra Firm (by MYRTROSE)
2 tbsp Sunflower Oil
Tips
I like using spice blends to customize the flavour profile. I especially like these as a filling for wraps or with beans. They will get soggy quickly if put in sauce, so I recommend dipping them in stead. If you have leftovers, try reheating them in the oven/toaster oven instead of the microwave for best texture.
Directions
1. Drain tofu. Wrap in a towel and gently place a heavy dish with a flat bottom on top. Make sure that it is not squishing one side more than the other. After about 30min, remove weight, rotate towel to a dry side and replace weight and add a little extra. Make sure it is evenly distributed! Leave like this for another 15 mins or so.
2. Remove weight and unwrap the towel from your tofu. With a sharp knife on a flat surface, cut tofu into 4 (or more) equal pieces, no more than 1" thick.
3. Mix dry ingredients thoroughly.
4. Coat each piece of tofu completely with cornstarch mixture, lightly tap on side of bowl to remove excess. Set on a plate. Make sure pieces do not touch each other. Let them set for about 10 min, or until it is obvious that there are no dry areas of cornstarch.
5. In a deep frying pan, pour oil till about a 1/2" deep. (recipe only reflects how much oil is absorbed by the tofu according to my measurements) Heat on low-medium heat until hot.
6. Using tongs (BE CAREFUL!) place each tofu slice into the pan, so that the oil comes up about half way (this means you only have to flip them once). Make sure not to crowd the pan.
7. Fry pieces until light golden edges appear and they release easily from he pan. With tongs, gently flip to the other side and repeat.
8. Once both sides are a light golden brown, remove tofu from ban with tongs and place an a wire rack or paper towels (or just a plate if that is what you have).
9. Let cool for about a minute, then serve with whatever you would like.
Serving Size: 4- 3oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user THEMUSEBAG.
2. Remove weight and unwrap the towel from your tofu. With a sharp knife on a flat surface, cut tofu into 4 (or more) equal pieces, no more than 1" thick.
3. Mix dry ingredients thoroughly.
4. Coat each piece of tofu completely with cornstarch mixture, lightly tap on side of bowl to remove excess. Set on a plate. Make sure pieces do not touch each other. Let them set for about 10 min, or until it is obvious that there are no dry areas of cornstarch.
5. In a deep frying pan, pour oil till about a 1/2" deep. (recipe only reflects how much oil is absorbed by the tofu according to my measurements) Heat on low-medium heat until hot.
6. Using tongs (BE CAREFUL!) place each tofu slice into the pan, so that the oil comes up about half way (this means you only have to flip them once). Make sure not to crowd the pan.
7. Fry pieces until light golden edges appear and they release easily from he pan. With tongs, gently flip to the other side and repeat.
8. Once both sides are a light golden brown, remove tofu from ban with tongs and place an a wire rack or paper towels (or just a plate if that is what you have).
9. Let cool for about a minute, then serve with whatever you would like.
Serving Size: 4- 3oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user THEMUSEBAG.
