Fried Tofu Puffs

Fried Tofu Puffs

Cubes of tofu fried until golden and airy, with a crisp shell around a light, hollow center.

Total 55 min Makes 4 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Soy

Pressed tofu is cut into cubes and double-fried at a moderate temperature until the exterior blisters and puffs, creating a crisp shell around a custardy, airy interior. These puffs work well in stir-fries, braises, or simply dipped in soy sauce with scallions and chili as a snack.

Ingredients

  • 2 blocks firm tofu, drained
  • 4 cups vegetable oil, for frying
  • 1 teaspoon salt
  • 2 scallions, thinly sliced, for serving
  • 2 tablespoons soy sauce, for serving
  • 1 teaspoon chili oil, for serving

Method

  1. Cut the tofu blocks into 1-inch cubes.

  2. Lay the tofu cubes on a paper towel-lined tray, sprinkle with salt, and let sit for 20 minutes to draw out excess moisture.

  3. Pat the tofu cubes completely dry with fresh paper towels.

  4. Heat the vegetable oil in a wok or heavy pot to 300°F.

  5. Fry the tofu cubes in batches for 4 minutes, stirring gently, until pale golden and slightly firm on the surface.

  6. Remove the tofu with a slotted spoon and let rest on a wire rack for 10 minutes.

  7. Increase the oil temperature to 375°F.

  8. Return the tofu to the hot oil and fry for 3 minutes, until the cubes puff up and turn deep golden brown with a blistered surface.

  9. Transfer the puffs to a wire rack or paper towels to drain excess oil.

  10. Arrange the tofu puffs on a plate, scatter with sliced scallions, and serve with soy sauce and chili oil for dipping.

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Fried Tofu Puffs

Pressed tofu is cut into cubes and double-fried at a moderate temperature until the exterior blisters and puffs, creating a crisp shell around a custardy, airy interior. These puffs work well in stir-fries, braises, or simply dipped in soy sauce with scallions and chili as a snack.

55 min 4 servings 310 cal

Ingredients

  • 2 blocks firm tofu, drained
  • 4 cups vegetable oil, for frying
  • 1 teaspoon salt
  • 2 scallions, thinly sliced, for serving
  • 2 tablespoons soy sauce, for serving
  • 1 teaspoon chili oil, for serving

Method

  1. 1

    Cut the tofu blocks into 1-inch cubes.

  2. 2

    Lay the tofu cubes on a paper towel-lined tray, sprinkle with salt, and let sit for 20 minutes to draw out excess moisture.

  3. 3

    Pat the tofu cubes completely dry with fresh paper towels.

  4. 4

    Heat the vegetable oil in a wok or heavy pot to 300°F.

  5. 5

    Fry the tofu cubes in batches for 4 minutes, stirring gently, until pale golden and slightly firm on the surface.

  6. 6

    Remove the tofu with a slotted spoon and let rest on a wire rack for 10 minutes.

  7. 7

    Increase the oil temperature to 375°F.

  8. 8

    Return the tofu to the hot oil and fry for 3 minutes, until the cubes puff up and turn deep golden brown with a blistered surface.

  9. 9

    Transfer the puffs to a wire rack or paper towels to drain excess oil.

  10. 10

    Arrange the tofu puffs on a plate, scatter with sliced scallions, and serve with soy sauce and chili oil for dipping.