Crispier Tofu

[Guest guest]

The only complaint I had about tonight's dinner was

that the tofu could've been crispier. How can I

achieve that? Should I dry the tofu really well? Or do

that and dredge it in a bit of flour?

 

Any suggestions would be appreciated.

 

 

 

=====

RisaG

 

MK Independent Beauty Consultant

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Updated 01/04/02

 

 

 

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[Guest guest]

On Monday, January 14, 2002, at 06:50 , RisaG wrote:

 

> The only complaint I had about tonight's dinner was

> that the tofu could've been crispier. How can I

> achieve that? Should I dry the tofu really well? Or do

> that and dredge it in a bit of flour?

>

> Any suggestions would be appreciated.

 

Risa,

 

Assuming that you used regular firm tofu tonight, I would suggest you

try baked tofu for the dish.

 

I use baked tofu for that very reason quite often. The two varieties

which I like best are a Hickory flavor from the local grocery store, and

a big package from the Chinese store called Tasty Dry Tofu. I made a

vegetarian pad thai tonight using the later. The little ones were

picking it out, eating their baked tofu first and asking for more. They

don't do that when I use regular tofu ...

 

Hope everything is well with you (I am behind on TomatoMania).

Warmest regards,

Eruna

[Guest guest]

At 01/14/2002, RisaG wrote:

>The only complaint I had about tonight's dinner was

>that the tofu could've been crispier. How can I

>achieve that? Should I dry the tofu really well? Or do

>that and dredge it in a bit of flour?

>

>Any suggestions would be appreciated.

>

 

I watched Ken Hom fry tofu on a tv demo once -- he used the wok and shallow

fried it in what I think of as too much oil.

 

Whenever I do it I wrap the tofu in lots of paper towels and set it in the

fridge with a weight for almost 24 hours. allowed the tofu to come to room

temperature.

 

then i use wondra -- seasoned -- and a skillet -- first sprayed -- then with

about 1/4 cup of oil and heated to about 360F. the tofu will lower the temp

dramatically so I use the faster burner -- there is room to crank it up if i

have to.

 

drain on paper towel. i don't like the taste of fried oil much

 

 

* Exported from MasterCook *

 

Crispy Bean Curd Cubes with Peanut Dipping Sauce

 

Recipe By :ASIAN VEGETARIAN FEAST by Ken Hom

Serving Size : 4 Preparation Time :0:00

Categories : Chef Ken Hom Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound firm bean curd -- cut into 1 " cubes

1 1/4 cups peanut oil, for deep-frying

PEANUT DIPPING SAUCE:

1 ounce roasted peanuts

1 tablespoon sugar

2 tablespoons water

2 teaspoons Chinese white rice vinegar

or cider vinegar

1 tablespoon finely chopped fresh coriander (cilantro)

1/2 teaspoon salt

1/2 teaspoon chili oil

 

Combine the sauce ingredients together in a small bowl and set aside.

 

Heat 1 1/4 cups oil in a deep-fat fryer or a large wok until it almost smokes.

Deep-fry the bean curd cubes in two batches. When each batch of bean curd cubes

is lightly browned, remove and drain well on paper towel.

 

Arrange the bean curd cubes on a platter and serve the peanut sauce separately

as a dipping sauce.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 125 Calories; 8g Fat (52.8% calories from

fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 274mg

Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 Fat; 0 Other

Carbohydrates.

 

Serving Ideas : Serve hot; the crispy skin of the bean curd toughens as it

cools.

 

NOTES : Recipe based on a dish Ken had in Thailand. The sauce provides the zest

and color for the bean curd.

 

Nutr. Assoc. : 3287 2130706543 0 4408 0 0 5458 2130706543 26108 0 4267