Twice-Cooked Crispy Fried Tofu: The Ultimate Guide to Tofu Perfection

Tofu, often misunderstood and sometimes relegated to the realm of bland vegetarian options, can be transformed into a culinary masterpiece with the right techniques. This recipe for Twice-Cooked Crispy Fried Tofu elevates tofu to a new level of deliciousness. By first simmering the tofu in a flavorful broth and then deep-frying it to golden perfection, we achieve an incredibly crispy exterior and a soft, almost melt-in-your-mouth interior. This method ensures that the tofu absorbs maximum flavor and boasts an irresistible texture. Whether you’re a dedicated tofu lover or a curious newcomer, this recipe will undoubtedly change your perception of this versatile ingredient.

Why Twice-Cooked Tofu?

The secret to truly exceptional crispy fried tofu lies in the double cooking process. Each step plays a crucial role in achieving the desired result:

• First Cook (Simmering): Simmering the tofu in a flavorful broth accomplishes several things. First, it helps to remove excess water from the tofu, which contributes to a crispier final product. Second, it infuses the tofu with the delicious flavors of the broth, ensuring that every bite is packed with taste. Third, it firms up the tofu slightly, making it easier to handle during the frying process.
• Second Cook (Frying): Frying the simmered tofu creates a beautiful golden-brown crust that is incredibly crispy. The high heat of the oil quickly sears the exterior, locking in the moisture and flavor within. The result is a satisfying contrast between the crunchy exterior and the tender interior.

Ingredients You’ll Need

Before you begin, gather the following ingredients:

• Extra-Firm Tofu: 1 block (about 14-16 ounces), pressed
• Vegetable Broth: 4 cups (or chicken broth for a non-vegetarian option)
• Soy Sauce: 2 tablespoons (low sodium preferred)
• Rice Vinegar: 1 tablespoon
• Sugar: 1 teaspoon
• Garlic: 2 cloves, minced
• Ginger: 1 teaspoon, grated
• Sesame Oil: 1 teaspoon
• Cornstarch: 1/4 cup
• Vegetable Oil: For deep frying (about 3-4 cups)
• Optional Garnishes: Chopped scallions, sesame seeds, chili flakes
• Dipping Sauce: Your favorite dipping sauce (sweet chili sauce, soy sauce with ginger and garlic, peanut sauce, etc.)

Step-by-Step Instructions

Follow these detailed instructions to create the perfect Twice-Cooked Crispy Fried Tofu:

1. Pressing the Tofu

Pressing the tofu is a crucial step for achieving maximum crispiness. This removes excess water, allowing the tofu to absorb more flavor and fry to a better texture. Here’s how to do it:

• Wrap the Tofu: Wrap the block of extra-firm tofu in several layers of paper towels or a clean kitchen towel.
• Apply Pressure: Place a heavy object on top of the wrapped tofu. This could be a stack of books, a cast-iron skillet, or a tofu press if you have one.
• Press for at Least 30 Minutes: Let the tofu press for at least 30 minutes, or even longer for best results. Change the paper towels if they become saturated with water.

2. Preparing the Simmering Broth

While the tofu is pressing, prepare the flavorful simmering broth:

• Combine Ingredients: In a medium saucepan, combine the vegetable broth, soy sauce, rice vinegar, sugar, minced garlic, grated ginger, and sesame oil.
• Bring to a Simmer: Bring the mixture to a simmer over medium heat.

3. Simmering the Tofu

Once the tofu is pressed and the broth is simmering, it’s time to infuse the tofu with flavor:

• Cut the Tofu: Cut the pressed tofu into bite-sized cubes, about 1-inch in size.
• Add Tofu to Broth: Gently add the tofu cubes to the simmering broth.
• Simmer for 15-20 Minutes: Simmer the tofu in the broth for 15-20 minutes, gently flipping the cubes occasionally to ensure even flavor absorption.
• Remove from Broth: Carefully remove the tofu from the broth using a slotted spoon and place it on a wire rack to cool slightly and drain excess liquid. Reserve the broth for later use (it can be used as a base for soup or stir-fries).

4. Coating the Tofu

Coating the tofu in cornstarch will help create an even crispier crust during frying:

• Prepare Cornstarch: Place the cornstarch in a shallow dish.
• Coat the Tofu: Gently dredge each tofu cube in the cornstarch, ensuring that it is evenly coated on all sides. Shake off any excess cornstarch.

5. Frying the Tofu

Now for the magic! This is where the tofu transforms into golden-brown, crispy perfection:

• Heat the Oil: In a deep pot or wok, heat the vegetable oil over medium-high heat to about 350°F (175°C). You can test the oil by dropping a small piece of tofu into it; if it sizzles immediately, the oil is ready.
• Fry in Batches: Carefully add the tofu cubes to the hot oil in batches, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and result in less crispy tofu.
• Fry Until Golden Brown: Fry the tofu for 3-5 minutes per side, or until it is golden brown and crispy on all sides.
• Remove and Drain: Remove the fried tofu from the oil using a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.

6. Serving and Enjoying

Your Twice-Cooked Crispy Fried Tofu is now ready to be enjoyed! Here are some serving suggestions:

• Serve Immediately: For the best texture, serve the tofu immediately while it is still hot and crispy.
• Garnish: Garnish with chopped scallions, sesame seeds, and chili flakes for added flavor and visual appeal.
• Dipping Sauce: Serve with your favorite dipping sauce. Sweet chili sauce, soy sauce with ginger and garlic, peanut sauce, or a spicy mayo are all excellent choices.
• As a Main Course: Serve the crispy fried tofu as a main course with rice or noodles and steamed vegetables.
• As an Appetizer: Serve it as an appetizer or snack.
• In Stir-Fries: Add it to your favorite stir-fries for a protein boost and added texture.
• In Salads: Crumble it over salads for a crispy and flavorful topping.

Tips for the Best Crispy Fried Tofu

Here are some additional tips to ensure that your Twice-Cooked Crispy Fried Tofu turns out perfectly every time:

• Use Extra-Firm Tofu: Extra-firm tofu contains the least amount of water, which is essential for achieving maximum crispiness.
• Press the Tofu Thoroughly: Don’t skip the pressing step! The more water you remove from the tofu, the crispier it will be.
• Don’t Overcrowd the Pot: Frying the tofu in batches prevents the oil temperature from dropping too low, which can result in soggy tofu.
• Maintain the Oil Temperature: Use a thermometer to monitor the oil temperature and adjust the heat as needed to maintain a consistent temperature of around 350°F (175°C).
• Fry Until Golden Brown: Don’t be afraid to let the tofu get nice and golden brown. This is when it is at its crispiest.
• Drain Excess Oil: Placing the fried tofu on a wire rack lined with paper towels helps to remove excess oil and keep it crispy.
• Serve Immediately: Crispy fried tofu is best enjoyed immediately while it is still hot and crispy.
• Experiment with Flavors: Feel free to experiment with different flavors in the simmering broth and dipping sauce. Add spices like star anise, cinnamon, or Sichuan peppercorns to the broth for a more complex flavor.
• Air Fryer Option: While deep frying provides the best results, you can also air fry the tofu for a healthier option. Preheat your air fryer to 400°F (200°C) and air fry the tofu for 10-12 minutes, flipping halfway through, until golden brown and crispy. You may need to spray the tofu with a little oil to help it crisp up.

Variations and Additions

This recipe is a great starting point, but you can easily customize it to your liking. Here are some variations and additions to consider:

• Spicy Tofu: Add a pinch of chili flakes to the cornstarch coating or a dash of hot sauce to the simmering broth for a spicy kick.
• Garlic Tofu: Increase the amount of garlic in the simmering broth and add some minced garlic to the cornstarch coating for an extra garlicky flavor.
• Ginger Tofu: Increase the amount of ginger in the simmering broth and add some grated ginger to the cornstarch coating for a more pronounced ginger flavor.
• Sesame Tofu: Add a tablespoon of sesame seeds to the cornstarch coating for a nutty flavor and added texture.
• Sweet and Sour Tofu: Serve the crispy fried tofu with a homemade or store-bought sweet and sour sauce.
• Orange Tofu: Serve the crispy fried tofu with a homemade or store-bought orange sauce.
• Kung Pao Tofu: Toss the crispy fried tofu with peanuts, dried chili peppers, and a Kung Pao sauce.

Nutritional Information (Approximate)

Please note that the nutritional information is approximate and may vary depending on the specific ingredients and portion sizes used.

• Calories: 350-450 per serving
• Protein: 20-25 grams per serving
• Fat: 20-30 grams per serving
• Carbohydrates: 10-15 grams per serving

Storing Leftovers

Leftover Twice-Cooked Crispy Fried Tofu can be stored in an airtight container in the refrigerator for up to 3 days. However, it will lose some of its crispiness over time. To reheat, you can bake it in a preheated oven at 350°F (175°C) for 10-15 minutes, or air fry it for a few minutes until heated through. You can also reheat it in a skillet over medium heat, but be careful not to burn it.

Conclusion

Twice-Cooked Crispy Fried Tofu is a delicious and satisfying dish that is sure to impress. The double cooking process ensures that the tofu is both flavorful and incredibly crispy. With a few simple ingredients and some patience, you can easily create this restaurant-quality dish at home. So, give this recipe a try and discover the amazing potential of tofu!

Enjoy!