Prep Time5 mins

Cook Time15 mins

Total Time20 mins

1 block Fresh Tofu see notes
700 to 1 liter Vegetable Oil for frying

Remove the tofu from the packaging, place it on a plate and gently squeeze between a couple of kitchen paper sheets to remove out the extra moisture.
Cut the tofu into cubes (or triangles if you like). I cut mine to about 2×2 cm (a bit less than 1 inch per side) as I find they puff up more nicely the chunkier they are.
Bring abundant vegetable oil to temperature. Ideally you want to fry the tofu at a temperature of 190°C (375°F). If you don’t have a thermometer, place a wooden skewer in the hot oil, if little bubbles start to form around it that’s the clue that your oil is hot enough.
Deep fry the tofu pieces. Carefully place the tofu pieces in the hot oil. This step can get quite messy, so I do recommend you to cover the pan with a splatter guard or screen to limit the mess to a minimum. Also try not to over fill the pan, but fry in 2 or three batches, depending on the size of your pan. Notes: The total cooking time will be of about 10 to 15 minutes, depending on the size of the tofu. Within the first 3 max 4 minutes the tofu will start to float, that’s a good sign, that means it is puffing up perfectly. During the cooking time do stir the pieces with a pair of tongs, especially in the early stages, to avoid the tofu pieces sticking one to another.
Remove the puffed tofu pieces once they turn golden all the way around and place on a cookie cooling rack covered with a few kitchen paper sheets to absorb the excess of oil, and use in your favourite recipes.

You want to get Fresh Tofu that ranges from firm to medium firm (there must literally be stated “fresh tofu” on the package). Fresh tofu is largely found in Asian stores and supermarkets.
Serving: 50g | Calories: 130kcal | Carbohydrates: 2g | Protein: 11g | Fat: 9g | Saturated Fat: 1.5g | Calcium: 40mg | Iron: 1mg