Deep-Fried Tofu

Deep frying is used throughout Asia to produce tofu with a nice crust and tender interior. It’s faster than baked tofu, but—needless to say—a little bit messier. Fried tofu can be simply sauced and served, or used later in stir-fries, sandwiches, salads, or whatever you like. There are two ways to prepare the tofu for frying. One is to cut it in half horizontally; this is easy and fast, but it exposes less of the surface area to frying, so you have fewer crisp edges. The other is to cube, slice, or cut it into rectangles, triangles (traditional), or circles; this takes a little more effort initially, but it reduces cooking time and gives slightly better results. Either way, pat the tofu dry before frying to reduce spattering.

Neutral oil, like grapeseed or corn

1 to 2 pounds any tofu, squeezed or simply patted dry and cut in half horizontally, cubed, or sliced

Salt (optional)

• Heat 2 inches or more oil in a deep, heavy skillet or saucepan over medium heat to 350 F.
• When the oil is hot, slide in the tofu—in batches if necessary—and fry, turning occasionally, until golden brown and puffy, just a few minutes; do not overcook or the tofu will toughen. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt if you like.
• Use immediately or cool, wrap, and refrigerate for up to 3 days.

Slightly More Refined Deep-Fried Tofu.
• Many Japanese prefer to rinse the tofu after frying to remove traces of oil; this practice does yield a cleaner (and obviously less oily) taste, and it’s not much more work.
• There are two ways you can proceed: Bring a pot of water to a boil; after the tofu has drained for a minute, poach it in the water for 30 seconds or so; you can repeat if you like. Or simply put the fried tofu in a colander and rinse it for a minute or so with hot water (as hot as you can make it), straight from the tap. Drain, pat dry, and use immediately or cool, wrap, and store.
• MAKES: 4 or more servings
• TIME: 20 minutes