Craving a delicious, satisfying snack that's both vegan and incredibly flavorful? Look no further than this recipe for crispy fried tofu, inspired by the popular boba shop treat. Forget bland tofu; this recipe delivers perfectly golden-brown, exterior-crisp cubes with a melt-in-your-mouth interior. We'll explore two incredibly versatile sauces to complement the tofu's savory goodness – a tangy sweet chili and a rich, savory soy-garlic option. Both sauces are easy to whip up and elevate this simple dish to a culinary delight. This isn't your grandma's tofu; prepare for a flavor explosion.
This recipe is perfect for a quick weeknight snack, a satisfying appetizer, or even a main course addition. Whether you're a seasoned tofu chef or a complete beginner, you'll find this recipe incredibly accessible and rewarding. Ready to transform ordinary tofu into an extraordinary snack? Let's dive into the step-by-step process!
Tools Needed
- Pan or Wok
- Bowl
- Paper Towels
- Weight (e.g., can, books)
Ingredients
- Firm Tofu
- Soy Sauce: 1 tbsp
- Garlic: 1 tsp (grated)
- Sesame Oil: 1/4 tsp
- Black Vinegar: 1/4 tsp
- Cilantro: 2 tbsp (finely chopped)
- Ketchup: 1 tbsp
- White Vinegar: 1 tsp
- Sugar: 1 tsp
- Sriracha: 1/4 - 1.5 tsp
- Salt: a dash
- Cooking Oil
- Paper Towels
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauces
- Mix soy sauce, grated garlic, sesame oil, black vinegar, and cilantro for the garlicky soy sauce. For the chili sweet and sour sauce, combine ketchup, white vinegar, sugar, sriracha, garlic, and salt.
Step 2. Prepare and Fry the Tofu
- Drain the tofu and press it between paper towels and a weight for 30-50 minutes to remove excess water.
- Cut the tofu into 16 equal portions (triangular or rectangular).
- Heat oil in a pan or wok to 200°F (93°C).
- Add the tofu to the hot oil and fry for about 5 minutes on each side, until slightly hardened and light yellow-brown.
- Remove the tofu and let it rest for about 5 minutes.
- Fry again until golden brown and crispy (about 2 minutes).
Step 3. Serve
- Serve warm with the prepared sauces.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- You can omit cilantro if you don't like it.
- Add sriracha to the garlicky soy sauce for extra spice.
- Medium-firm or extra-firm tofu can be used instead of firm tofu. Avoid soft tofu.
- Black vinegar adds a unique flavor but regular vinegar can be substituted.
- Adjust the amount of sriracha in the chili sauce to your preferred level of spiciness.
Nutrition
- Calories: approximately 200-250
- Fat: 12-15g
- Carbs: 10-12g
- Protein: 15-20g
FAQs
1. Can I use frozen tofu?
Yes, but make sure to thaw and press it thoroughly to remove excess moisture for the crispiest results. Pat it dry with paper towels before frying.
2. What kind of oil is best for frying tofu?
A high-smoke-point oil like vegetable, canola, or peanut oil works best for frying tofu to achieve a nice golden brown color without burning.
3. Can I make the sauces ahead of time?
Absolutely! Both sauces can be made ahead of time and stored in the refrigerator for up to a week. This makes preparing this snack even faster.
Enjoy your crispy, flavorful tofu! With its satisfying crunch and customizable sauces, this recipe is perfect for any occasion. Now go forth and conquer your cravings!