Best Deep Fried Tofu Triangles Recipes

DEEP-FRIED TOFU SIMMERED WITH SCALLION

Steps:

• In a wide, shallow saucepan or 10-inch skillet, combine the water and enough fish sauce to create a lightly savory liquid. The tofu will completely absorb this liquid, so make it a little less strong than you would like. Place the pan next to the stove.
• Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
• Fry the tofu cubes in 2 or 3 batches to avoid crowding the pan and lowering the oil temperature. Gently drop the tofu into the hot oil, which will foam vigorously. The tofu will immediately sink to the bottom and then eventually float up. As the tofu cubes fry, use a skimmer to push them around to ensure even frying and to separate any that stick together. After 4 to 6 minutes, the cubes should be golden and crispy. Use the skimmer to lift them out of the oil and then shake it over the pan briefly to drain away excess oil. Put the tofu directly into the saucepan holding the fish sauce and water. Repeat until all the tofu is fried. (You can fry the tofu several hours in advance, cover, and keep at room temperature. Just before serving, add the tofu to the fish sauce and water and continue with the recipe.)
• Place the pan over medium heat, bring the tofu and sauce to a simmer, cover, and cook, stirring occasionally to expose all the surfaces to the seasonings, for 3 minutes, or until the tofu absorbs the liquid. Uncover, scatter in the scallion, and give everything a big stir. Transfer to a shallow bowl and serve immediately.

DEEP FRIED TOFU TRIANGLES

Steps:

• Drain the tofu: Place several paper towels on a cutting board. Place the tofu on the cutting board, and then place a heavy object such as a plate or book on top. Drain the tofu for at least 15 minutes, changing the paper towels as required. (If possible, it's helpful to tilt the cutting board so that the water drains directly into the sink). Cut the tofu into triangles, or cubes if you prefer. Heat oil for deep-frying. Carefully add the tofu pieces into the wok. Fry, stirring occasionally, until the tofu triangles are golden on both sides. Remove with a slotted spoon and drain on paper towels. Keep warm while frying the remaining tofu triangles. Serve with or Peking-Style Sauce, Soy-ginger dip, or sweet and sour sauce.