Recipe - Fried Tofu

Stephen Ceideburg
7 ounce Firm Chinese tofu
Oil for deepfrying

Deepfried tofu is used everywhere in Southeast Asia as a hot appetizer
with a dipping sauce or as a meat substitute. The first step of pressing
the tofu may not be necessary if your tofu is firm enough; just drain it
thoroughly. Most Japanesestyle tofu will have to be pressed.

1. Drain tofu cakes well. Wrap in a clean kitchen towel or several
thicknesses of paper towel, place in a plate set on a sheet pan, and invert
another plate on top. Place a 1pound weight (canned food, a cookbook,
etc.) on the top plate. Let stand 30 minutes, unwrap, and drain. The tofu
will have exuded a lot of liquid. The recipe may be prepared ahead of time
to this point and refrigerated.

2. Slice pressed tofu into squares, triangles, or other shapes about 1/8
inch thick. Heat oil to 350 degrees F in a wok or other deep pan. Fry tofu
pieces a few at a time until puffy and golden brown, 6 to 8 minutes.

Serves 4 to 6 as an appetizer.

From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0897210980.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini