Delicious fried tofu

[Lochina]

I'm hoping to make the sort of fried tofu that comes served in a block with a light crust at many Asian restaurants. Does anyone have a recipe/method? I'm thinking some sort of light eggwhite-based batter?

Thanks for any help.

[Pielle]

I'm hoping to make the sort of fried tofu that comes served in a block with a light crust at many Asian restaurants. Does anyone have a recipe/method? I'm thinking some sort of light eggwhite-based batter?

Thanks for any help.

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Unfortuantly, I am still one of those reactionaires who think that "Delicious Tofu" sounds like an oxymoron. I need to give it a second try...

[CharityCase]

I'm hoping to make the sort of fried tofu that comes served in a block with a light crust at many Asian restaurants. Does anyone have a recipe/method? I'm thinking some sort of light eggwhite-based batter?

Thanks for any help.

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Unfortuantly, I am still one of those reactionaires who think that "Delicious Tofu" sounds like an oxymoron. I need to give it a second try...

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My method may not be authentic to what you're describing about Asian restaurants but I've had good success marinating the tofu overnight in a 50/50 soy sauce/Bragg's seasoning mix, patting dry and tossing with brewer's yeast flakes. You can use any kind of oil that suits you but peanut is deliciously unhealthy!

The crunch is superior to cornstarch and doesn't involve egg wash for those ovo-lacto folks.

Freezing the block of tofu and then thawing before use will change the texture a bit too.

[sanrensho]

It sounds like you're referring to agedashi tofu. I would suggest posting in the Japan forum. There is one previous thread on the subject, but only two posts in it.

[JasonTrue]

If it is agedashi-doufu, nothing more than katakuriko (a kind of starch similar to potato starch or cornstarch, but slightly better for translucency and with a penchant for slight gelatinous texture in parts) is required, along with a seasoned soup stock.

I use dried kelp and dried porcini to make the soup base, but more traditional would be kelp and dried shaved katsuo, brought to a simmer and immediately strained. The soup should be seasoned with soy sauce, salt, mirin, and sometimes additional sugar, and finished with freshly grated daikon...

[Lochina]

Jason, do you just coat the tofu with the starch and fry?

[JasonTrue]

Yep. That's the magic of the combination of katakuriko and tofu. It doesn't work with many other ingredients.

Jason, do you just coat the tofu with the starch and fry?

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