How to Make South East Asian Deep-Fried Tofu Asian Cooking Recipe Cuisine

South East Asia Deep-Fried Tofu

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

14 oz firm or extra-firm tofu, drained

3 cups vegetable oil or as needed


Directions:

Cut the drained tofu into rectangular pieces 2x1/2-inch thick. Also, line plate with paper towels.

Heat oil over high heat in a large wok or Dutch oven. (See if it reaches 350F on a thermometer). Reduce the heat to medium-high. 

Gently lower the tofu into the oil one at a time using a slotted spoon. Remove when the pieces are golden brown and crispy on both sides. Shake off excess oil and drain on paper towels.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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