Fried Tofu

Yields:	4 - 6 Servings
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	Preparation	22 minutes
	Cooking	8 minutes
	Ready In	60 minutes

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Ingredients

7	ounces	chinese tofu	firm
1	x	vegetable oil	for deep-frying

Directions

The first step of pressing the tofu may not be necessary if your tofu is firm enough; just drain it thoroughly.

Most Japanese-style tofu will have to be pressed.

Drain tofu cakes well. Wrap in a clean kitchen towel or several thicknesses of paper towel, place in a plate set on a sheet pan, and invert another plate on top.

Place a 1-pound weight (canned food, a cookbook, etc.) on the top plate. Let stand 30 minutes, unwrap, and drain. The tofu will have exuded a lot of liquid. The recipe may be prepared ahead of time to this point and refrigerated.

Slice pressed tofu into squares, triangles, or other shapes about 1/8 inch thick. Heat oil to 350 degrees F in a wok or other deep pan. Fry tofu pieces a few at a time until puffy and golden brown, 6 to 8 minutes.

Serves 4 to 6 as an appetizer.