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Deep Fried Tofu Buy |VERIFIED|

There are two types of deep fried tofu that are often used in Asian cooking.(1) Chinese deep fried tofu squares (Dou Pao) (see the picture above)(2) Japanese deep fried tofu pockets (Aburaage)

deep fried tofu buy

Both types of deep fried tofu can be used as an alternative to meat and poultry, and turn a meat dish into a vegan one. They taste slightly greasy by themselves and have a meaty texture. They absorb flavor very well and add good mouthfeel to a dish. They are widely used in stir fried dishes, noodle soups, stews, and hot pots.

Learn how to deep-fry tofu from scratch! This deep-fried tofu is chewy on the outside, and soft and juicy on the inside. It will soak up everything from marinades to soups, and is perfect if you are bored of plain white tofu!

I recently found myself in need of deep-fried tofu, also called yellow tofu or fried bean curd. While it is easy to find in Asian countries, it is not in Europe or in the US, so I decided to make my own!

Frying tofu is very easy but requires following a few steps. First, you want to rinse and drain your firm tofu. There is no need to press it for a long time, just pat it dry and slightly press it between a few sheets of kitchen towel.

Once fried, tofu develops a thin yellow skin that not only makes it easier to cut but also prevents it from crumbling, which is perfect for some types of recipes. It also makes the tofu more appealing with a golden brown color. I found fried tofu to absorb more flavor, especially in soups like Bún Bò Huế or this Lemongrass soup.

Calories-wise, deep-fried tofu is not as rich as you may believe. Per 100g, it contains around 190 calories with 12g of protein and around 11g of fat. To compare, white tofu contains around 140 calories, 14g of protein, and around 8g of fat. These numbers are just estimates and will depend on the brand of tofu used.

Hi Thomas, thanks for this, and I agree, I can hardly find fried tofu at my local asianmart. Just a feedback, 2 minutes for firm tofu is good enough. I did 3 minutes, they turned out dry and rubberish. I will try using medium tofu next time.

I usually bought this when I was still in my hometown, but after moving to Europe, it took work to find. Your recipe was beneficial. I personally love the softness and juiciness on the inside of tofu. Many thanks!

Is this just regular tofu that's been prepared so all I need to do is re-crisp it? What are some ways that you use fried tofu? I'm pretty versed in most Chinese, Korean, and Thai cooking methods and would love to use this in something really good!

Tofu puffs (tow-hu tawt in Thai) are deep-fried tofu cubes (or triangles) very chewy and absorbent, perfect for saucy dishes like stews and broths.Their airy and spongy texture with a crispy outside makes them also very good for stuffing, but also amazing in stir fries. Tofu puffs are often used as a meat replacement in most Thai dishes.

Yes! You have to get out as much excess liquid as you can. You can use an official tofu press, or simply use two cutting boards with something heavy on top, or even just your hands, but you need to press the liquid out of it!

You don't have to marinate the tofu, but if you want it to have more flavor, then you should marinate it after pressing the liquid out. You can simply sprinkle some soy sauce on it for some more flavor, or you can use one of my tofu marinade recipes to make it in flavors like teriyaki, balsamic, sweet Asian, or cilantro lime.

The freezing process makes the tofu spongier; this way you can squeeze out more liquid. The tofu that has been frozen also soaks up more flavors when you cook it. Freezing your tofu does give it a different texture. Some people love it and others do not. You just need to give it a try and see if you like what the freezing process does to it.

To freeze tofu - simply place the block of tofu in the freezer in its original packaging. Leave it in there for at least 24 hours or up to 3 months. Allow to thaw overnight in the fridge, then drain and press as you would fresh tofu. (I always keep a couple of packs of tofu in the freezer and then move them to the fridge a day or two before I'm planning on making something with them.)

If you want it to taste like the tofu that you love from restaurants, then, yes, you have to fry it! You can bake your tofu, but it will not have the same taste or texture as the fried tofu. Check out my complete guide for how to make perfect baked tofu.

Yes, you can add any spices that you would like to the cornstarch and salt mixture. You can even add breadcrumbs and make it more like breaded tofu. Here is a link to my breaded tofu recipe to give you more ideas... -tofu/

Yes, you can airfry it. There are directions above in the post. This is how you do it... Follow the recipe the same as above, then spray the coated tofu with cooking oil and place it in the Airfryer at 370 F.Cook for 10 minutes, sake the tofu, then cook for another 10 minutes for a total of 20 minutes cooking time.

I've struggled with making tofu before, but it came out perfect this way. I froze it before and then made sure to get out as much liquid as I could. I really liked that texture! Thanks for helping me finally find a way to eat tofu!

People often wonder what tofu is made of. Tofu is a food made of condensed soy milk that is pressed into solid, white blocks. The process of making tofu is relatively similar to the way that cheese is made from milk. So, think of it as cheese made from soy milk. There are many different varieties of tofu, such as soft/silken tofu, firm tofu, extra firm tofu, and fermented tofu.

I wouldn't suggest freezing the fried tofu, because the beauty of this dish is the crispy outer layer, which will not be the same after freezing. However, if you do want to take this route, you can place these on a tray, freeze them, and then transfer them into a Ziploc bag and store for up to 3 months.

Now, you just need to toss your tofu in a little oil (just 1 tablespoon for the full batch), tamari or soy sauce (for some flavor) and cornstarch or arrowroot starch. The starch makes the edges extra crispy and irresistible (I got this idea from The Kitchn).

So, bake your tofu in the oven to crispy perfection, then cook it in sauce, or drizzle sauce on top. This tofu is perfect for tossing into any recipe with Asian flavors, or any recipe that could benefit from some hearty vegetarian protein. It would be great in my Thai red curry or green curry.

You could replace the eggs in my kale and coconut fried rice and Thai pineapple fried rice with this tofu. It is amazing with peanut sauce drizzled on top, in any form. (Fun fact: my crispy tofu and peanut sauce collide in my cookbook!)

Recipe adapted from my roasted Brussels sprouts and crispy baked tofu with honey-sesame glaze.*Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.

Thanks for such a perfect and easy way to cook tofu. You have such a natural talent when it comes to cooking. I have learned so much from you. Thanks for all your delicious recipesRita from Australia

After using this recipe for a couple dozen meals and cleaning our plates each time, figured I oughta review. Perfect and easy in a way I never knew tofu could be. I incorporate it into meals so much more often than I did before discovering this method. Perfect added to burritos, curries, bowls, and stir-fries. Thanks, Kate!

I made the crispy tofu for the second time and absolutely loved it! This time I think I pressed the tofu a little longer and it really made a difference in terms of how crispy it came out. My meat eating family members loved it and are looking forward to having it again! Thank you for doing the experimentation and work to give us these great recipes. I am a big fan, and make many of your recipes.

I modified the recipe a bit: I used ginger-infused soy sauce instead of tamari and baked it for 20 minutes until it was a light golden brown. Turned out just fine! I might also season the tofu with a bit of salt before baking it the next time.

Made these today to use in veggie spring rolls with a peanut dipping sauce. They turned out amazing! The tofu was so easy to make and it was crisp and nicely browned on the outside. Baking is so much easier (and with less clean up) than cooking tofu on the stovetop.

This recipe is fabulous, and a keeper in my kitchen! I was never a tofu maker until someone suggested this recipe. My husband loves it too. It really does yield a fun and crispy outside, with a creamy middle. Great recipe!

Had a block of tofu I picked up in a whim so was looking for an interesting usage. Baked per directions although I added some garlic powder to the starch. Came out beautifully. Will be mixing with roasted vegetables and a tomato curry sauce.

Brilliant advice on how to prepare tofu! My husband does not like tofu at all and he gobbled it up after originally looking at it suspiciously. Said it was the first tofu recipe he has ever liked. Going to make it again soon. Thanks!!

We love this recipe. The tofu comes out of the oven crispy and delicious. While it bakes the stove is free to stir fry veggies and make a sauce. For meat eaters I use the freezing then unthawing technique to give it texture. This recipe is a keeper. I am grateful to have a no frying in oil baked Tofu recipe that works. Thank you so much!

Fried tofu or pan-fried tofu is crisp, tender, flavorful, and ready in just 15 minutes. It's a protein-rich add-in for salads, wraps, stews, and curries, and it's delicious as a snack. 041b061a72


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