Homemade Fried Tofu
This recipe uses two stages of cooking. First the tofu is deep-fried, then stir-fried with vegetables. Deep-frying gives the tofu a firm crust, so it will not crumble when we stir-fry. Although we deep-fry the tofu in this recipe, you can also pan-fry the tofu in a little oil if you prefer.
Note that no matter which method you use, you will need to drain the oil before finishing the dish with a stir-fry. We need to control the oil content of finished dishes: the finished dish should not have oil pooling on the plate. So, be sure to have a large enough heat proof container for the hot oil, and a wire strainer to let the oil drip drain from the tofu.
Equipment
- 1 wok
- 1 wok spatula
- 1 wire kitchen strainer
- 1 heat proof container for hot oil large enough for 2.5 to 3 cups
Ingredients
- 450 g tofu 1lb, sliced
- Cooking oil for deep frying
- 1 green pepper Anaheim
- 1 red pepper Anaheim or red bell pepper
Stir-fry
- 3 cloves garlic chopped
- 8 ml doubanjiang bean paste
- 5 ml light soy sauce
- 2 ml white sugar
- 50 ml water
- 10 g green onion 2 to 3, or 1/3 oz
- 5 ml cooking oil
Instructions
- Prepare the ingredients. Rinse the tofu, Peel and rinse the green onions, trimming away the roots and withered or dried outer layer. Rinse the peppers thoroughly. Peel and rinse the garlic.
- Fill the wok 1/3 to ½ with oil. Heat to 160° C (320° F).Cooking oil for deep frying
- Cut the tofu into 1 cm (3/8 inch) thick slices.
- Slice the green and red peppers into bite-sized chunks by cutting off the ends, slicing them in half lengthwise and then making diagonal cuts across the halves. Chop (do not mince) the garlic and green onions.
- When the oil reaches 160° C (320° F), add the tofu and fry until the surface turns golden brown, then remove from the oil.450 g tofu
- Drain the tofu in a wire strainer, and pour the hot oil into a heat-proof container of suitable size (for a 14-inch wok, this is approximately 2 ½ to 3 cups or 600 to 700 ml). Transfer the drained tofu to a plate and set aside.
- Set the wok over medium-low heat. When it is warm, add 5ml (1 tsp) of cold oil to the wok, then add the chopped garlic and sauté until fragrant. Next add the dòubànjiàng (豆瓣酱) bean paste, mixing it into the oil until well-blended, then add the tofu.3 cloves garlic, 8 ml doubanjiang bean paste, 5 ml cooking oil, 450 g tofu
- Stir-fry evenly so that the dòubànjiàng evenly coats the tofu.
- Add 50ml (3 tbsp + 1 tsp) water. Season with soy sauce and sugar and cook over medium-low heat until the broth thickens slightly, about 1 minute. Then add the green and red peppers. Stir-fry to coat evenly, then sprinkle with some chopped green onions.1 green pepper, 5 ml light soy sauce, 2 ml white sugar, 50 ml water, 10 g green onion, 1 red pepper
- Transfer to a plate and serve.
Nutrition
Calories: 826kcalCarbohydrates: 156gProtein: 49gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 144mgPotassium: 214mgFiber: 15gSugar: 26gVitamin A: 485IUVitamin C: 122mgCalcium: 428mgIron: 12mg
Tried this recipe?Let us know how it was!