Can I air fry the tofu instead of deep-frying?
Yes, you can air fry. Toss the cornstarch-coated tofu with 1-2 tablespoons of oil and air fry at 400°F/200°C for 15-20 minutes, flipping halfway, until golden and crispy.
DINNER
Crispy Hong Kong-Style Spicy Salt Tofu
Experience the delightful contrast of textures with this Hong Kong-style deep-fried tofu. Golden and crisp on the outside, yet wonderfully tender within, each bite is elevated by a savory, aromatic spicy salt blend. This satisfying vegetarian dish makes an excellent appetizer or a light main course.
HOW TO MAKE IT
Let's cook.
01
Press the tofu for at least 30 minutes to remove excess water. Cut each block into 1-inch cubes.
02
In a shallow dish, combine the cornstarch. Dredge each tofu cube in cornstarch, ensuring an even coating. Shake off any excess.
03
In a large wok or deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F/175°C. Carefully add the tofu cubes in batches, ensuring not to overcrowd the pot.
04
Deep-fry the tofu for 5-7 minutes per batch, or until golden brown and crispy. Use a slotted spoon to remove the tofu and place it on a wire rack lined with paper towels to drain excess oil.
05
While the tofu is frying, prepare the spicy salt. In a small bowl, combine the salt, white pepper, five-spice powder, and chili flakes.
06
In a small pan, heat 1 tablespoon of the frying oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Remove from heat and stir into the spicy salt mixture.
07
Once all the tofu is fried, transfer it to a large bowl. Sprinkle generously with the spicy salt mixture and toss gently to coat. Garnish with chopped green onions and serve immediately.
08
For extra crispiness, you can double-fry the tofu. After the first fry, let it cool slightly, then fry again at 375°F/190°C for 1-2 minutes until extra golden and crunchy.
About This Recipe
Experience the delightful contrast of textures with this Hong Kong-style deep-fried tofu. Golden and crisp on the outside, yet wonderfully tender within, each bite is elevated by a savory, aromatic spicy salt blend. This satisfying vegetarian dish makes an excellent appetizer or a light main course.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your tofu is well-pressed to achieve maximum crispiness. A tofu press works best, but you can also wrap it in paper towels and place a heavy object on top. Don't overcrowd the pot when frying, as this will lower the oil temperature and result in soggy tofu. Adjust the chili flakes to your preferred spice level.
Easy Substitutions
For a gluten-free option, ensure your five-spice powder is gluten-free. You can substitute firm tofu with extra-firm tofu for an even chewier texture. If you don't have five-spice powder, a pinch of ground ginger and star anise powder can be used. For less spice, omit the chili flakes.
Storage & Reheating
Deep-fried tofu is best enjoyed immediately for optimal crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer at 350°F/175°C for 5-7 minutes or in an oven at 375°F/190°C for 10-15 minutes until crispy again.
Serving Suggestions
Serve this crispy tofu as a delicious appetizer with a side of sweet chili sauce for dipping. It also pairs wonderfully as a main course with steamed jasmine rice and stir-fried vegetables. For a complete meal, consider serving it alongside a light clear soup. It's also excellent as a topping for noodle dishes or salads.
Common Mistakes
1. Not pressing the tofu enough: This leads to soggy, oily tofu. Always press thoroughly. 2. Overcrowding the frying pot: This drops the oil temperature, making the tofu absorb more oil and become less crispy. Fry in small batches. 3. Not seasoning immediately: The spicy salt adheres best when the tofu is still hot from frying. 4. Using soft or silken tofu: These varieties are too delicate for deep-frying and will fall apart. Stick to firm or extra-firm. 5. Oil not hot enough: Results in greasy tofu. Use a thermometer to ensure the oil is at the correct temperature.
Frequently Asked Questions
What kind of tofu is best for this recipe?
Firm or extra-firm tofu is recommended. Silken or soft tofu will not hold its shape when fried.
Can I make the spicy salt ahead of time?
Absolutely! You can prepare the dry spice blend and store it in an airtight container for up to a month. Add the sautéed garlic just before serving for the best flavor.
How do I know if my tofu is pressed enough?
The tofu should feel noticeably firmer and lighter. You'll see a significant amount of water drained from it.
Is this recipe vegan?
Yes, this recipe is naturally vegan.
MORE TO KNOW
The key to truly great deep-fried tofu lies in two main factors: proper pressing and maintaining oil temperature. Pressing the tofu removes excess water, which prevents splattering and allows the tofu to absorb less oil and become crispier. Using a thermometer to monitor your oil temperature is crucial; too low, and your tofu will be greasy; too high, and it will burn before cooking through. Frying in batches helps maintain a consistent temperature. The spicy salt blend is highly customizable; feel free to add a pinch of sugar for balance or a touch of ground Sichuan peppercorns for a numbing sensation.
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