How to Make Age Tofu (Deep-Fried Tofu)
If you`re not comfortable with deep-frying, you`ll want to skip this one. Water is the enemy of oil (and will cause grave problems) and tofu is packed in and with water. Make sure you know safety techniques with frying such as having a lid and baking powder to smother if needed.
- Drain the tofu well and wrap with a clean towel. Press firmly to coach extra moisture out.
- Cut into cubes, press again.
- Wrap the cubes back in the towel and place between two cutting boards (with the heaviest on top). Wait an hour.
- Pat the cubes dry.
- I like to dredge them (this is not traditional). I generally use paprika, cayenne and hot pepper flakes.
- Heat enough oil to cover your tofu in an oversized pan. You don`t want it to smoke but you do want it hot (when you dip your first piece of tofu in, things should feverishly sizzle).
- Gently place each piece of tofu in the oil – the easiest way to do this is using a spatula with holes in it.
- Once they are a golden brown, remove and rest on paper towels. (Some will deep fry a second time).
Many people actually pour boiling hot (i.e. from a kettle) water over their tofu right before serving which leeches any remaining oil – and keeps things crispy. I haven`t tried this yet but it`s on my list of things to do!
I serve it with hot sauce and soya sauce (I`m a sucker for sauces).
Comments
I love fried tofu, too!
When I make age dashi tofu, I dredge it in corn starch before frying — makes it nice and crispy!