I have been deep frying food for several years now, so I do have quite a bit of experience with all things fried. However, when a dear friend of mine bought me a home deep fryer a couple of years ago, it remained in the box for a long time. The reason wasn’t that I wasn’t interested in deep frying every food known to man, but I was afraid I would instantly gain 20 pounds eating everything from deep fried Fish & Chips to deep fried Ice Cream Balls. So for this reason, I am sharing a healthy fried food recipe: Deep Fried Tofu. I have to admit, sometimes I like tofu, and sometimes I am put off by it. However, when I had an appetizer similar to this recently in a Japanese restaurant, I instantly fell in love with it. Vegans can rejoice: finally I have nailed easy, tasty tofu, and made it even accessible to tofu non-believers! Using Extra Firm Tofu is the secret to creating cooked tofu that isn’t mushy. Topping these tasty soy-based cubes with the amazingly tasty crunch of Panko Bread Crumbs, the zest of fresh chopped scallions, and the nice salty bite of either soy sauce or Ponzu sauce, this recipe is a tasty Japanese winner!
Ingredients:
—1 14 ounce brick of Extra Firm Tofu
—1 cup of Flour
—2 cups Panko Bread Crumbs
—2 beaten Eggs
—1 teaspoon Ground Ginger or 1 teaspoon Chinese Five Spice
Garnish:
—1 1/4 to 1 1/2 cup Soy Sauce or Ponzu Sauce
—6-8 fresh sliced Scallions (Green Onions)
Equipment:
A home deep fryer is the best way to do this. However, if you are versed on deep frying on the stove top, that would certainly work too.
I found that using a couple of bamboo shish kebob skewers came in handy in making these. However, a well-placed fork can work too. This way you can completely coat the tofu cubes and not have to touch them with your hands and damage the pre-fried coating.
Directions:
Drain the liquid from the tofu. I found that cutting the tofu in half lengthwise, and then cutting each stick of tofu into six one-inch thick pieces worked perfectly for this recipe.
Turn on the deep fryer to 375 degrees Fahrenheit. While it warms up, prepare the tofu.
Beat two eggs in a bowl and set aside.
Place the panko bread crumbs in a small bowl or dish. Add either one teaspoon of ground ginger, or one teaspoon of Chinese Five Spice to the breadcrumbs. I have tried this recipe both ways, and I like them both. Set this aside.
Take the tofu slices, and one by one dredge them into flour, making all six sides of them relatively dry with flour. Skewer the slices with a bamboo spike (or a fork), and dip them into the beaten egg. When the entire tofu slice has egg wash on it, place it into the bowl of panko bread crumbs and spice. Using a spoon, make certain to get bread crumbs stuck to all sides of the tofu by pressing the breadcrumbs onto the egg wash covered tofu cubes.
Using the bamboo skewer to place the rectangular cube of flour, egg, and panko breaded tofu standing upright into the deep fryer basket. Carefully remove the bamboo skewer by holding the tofu cube down and pulling away the skewer. One by one, prepare each rectangular cube of tofu, and place them into the deep fryer basket so that none of them are touching each other.
NOTE: Do not place the basket into the hot oil of the deep fryer until you have all 12 of the tofu cubes in it. If you have to do two batches of six tofu cubes, that is preferable than having them stuck together.
Place the basket into the hot oil, and proceed to deep fry them for three to five minutes. The deep fried effect you want is nicely browned and crunchy, and evenly coated. When the tofu cubes are done, place them upright on a flat plate, garnish with freshly chopped scallions, and serve them with soy sauce or ponzu sauce, and eat with chopsticks. These treats are so full of flavor, and so nice and crunchy that even non-tofu eaters will become converts!
Ingredients:
—1 14 ounce brick of Extra Firm Tofu
—1 cup of Flour
—2 cups Panko Bread Crumbs
—2 beaten Eggs
—1 teaspoon Ground Ginger or 1 teaspoon Chinese Five Spice
Garnish:
—1 1/4 to 1 1/2 cup Soy Sauce or Ponzu Sauce
—6-8 fresh sliced Scallions (Green Onions)
Equipment:
A home deep fryer is the best way to do this. However, if you are versed on deep frying on the stove top, that would certainly work too.
I found that using a couple of bamboo shish kebob skewers came in handy in making these. However, a well-placed fork can work too. This way you can completely coat the tofu cubes and not have to touch them with your hands and damage the pre-fried coating.
Directions:
Drain the liquid from the tofu. I found that cutting the tofu in half lengthwise, and then cutting each stick of tofu into six one-inch thick pieces worked perfectly for this recipe.
Turn on the deep fryer to 375 degrees Fahrenheit. While it warms up, prepare the tofu.
Beat two eggs in a bowl and set aside.
Place the panko bread crumbs in a small bowl or dish. Add either one teaspoon of ground ginger, or one teaspoon of Chinese Five Spice to the breadcrumbs. I have tried this recipe both ways, and I like them both. Set this aside.
Take the tofu slices, and one by one dredge them into flour, making all six sides of them relatively dry with flour. Skewer the slices with a bamboo spike (or a fork), and dip them into the beaten egg. When the entire tofu slice has egg wash on it, place it into the bowl of panko bread crumbs and spice. Using a spoon, make certain to get bread crumbs stuck to all sides of the tofu by pressing the breadcrumbs onto the egg wash covered tofu cubes.
Using the bamboo skewer to place the rectangular cube of flour, egg, and panko breaded tofu standing upright into the deep fryer basket. Carefully remove the bamboo skewer by holding the tofu cube down and pulling away the skewer. One by one, prepare each rectangular cube of tofu, and place them into the deep fryer basket so that none of them are touching each other.
NOTE: Do not place the basket into the hot oil of the deep fryer until you have all 12 of the tofu cubes in it. If you have to do two batches of six tofu cubes, that is preferable than having them stuck together.
Place the basket into the hot oil, and proceed to deep fry them for three to five minutes. The deep fried effect you want is nicely browned and crunchy, and evenly coated. When the tofu cubes are done, place them upright on a flat plate, garnish with freshly chopped scallions, and serve them with soy sauce or ponzu sauce, and eat with chopsticks. These treats are so full of flavor, and so nice and crunchy that even non-tofu eaters will become converts!