"The New York Times once described raw tofu as having the texture and disposition of a particularly upbeat sponge sauteeing, the writer decreed, was the only way to render the stuff acceptable. As it happens, I often eat the creamy, wobbly silken variety straight from the packet, but I wouldn't disagree: you don't have to be vegetarian to enjoy a hot, crisp nugget of deep-fried beancurd."
"A note on the tofu Firm or extra-firm tofu is the best choice for frying silken will be creamy inside, and pressed tofu chewier and more meaty. For the neatest results, cut into bite-sized nuggets about 3cm x 2cm. If you value crunch over appearance, break it into bite-sized pieces instead; the rougher edges will crisp up better than perfectly flat surfaces."
"For maximum crispness, remove as much excess moisture from the tofu as possible before cooking it. Fill a bowl or pan with boiling water and season very generously with salt, so it tastes like the sea. Drop in the tofu, leave to soak for 15 minutes (the hot water will draw out liquid from the centre of the tofu; the salt's just for seasoning)."
Firm or extra-firm tofu is best for frying, while silken remains creamy and pressed tofu becomes chewier and more meaty. Cut into bite-sized nuggets for neat results or break into rough pieces for extra crunch. Remove excess moisture by soaking the tofu in generously salted boiling water for 15 minutes to draw out liquid, then press between towels under weight to dry. Season with salt and pepper and optionally dust with cornflour or other starch before deep-frying in neutral oil until golden and crisp. An optional chilli crisp made with Sichuan peppercorns, chilli flakes, peanuts, fermented black beans, shallot, garlic, oil, sugar, and MSG adds texture and heat.
Read at www.theguardian.com
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