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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the excess moisture from the block of tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for an hour or two. | 2. Now cut the tofu block into triangle shapes, about two inches long. | 3. Pour the oil into the wok and heat, when you dip a chopstick into the heated oil and bubbles rise from it the oil is ready for use. | 4. If the oil smokes it is too hot. | 5. Using the wok's spatula, slide the tofu triangles one at a time into the hot oil. | 6. Fry on both sides until golden brown. | 7. Scoop the triangles out of the wok and allow them to drain on the wok's draining grill (or place on paper towels). | 8. Once the triangles are drained and cool, it's a good idea to give them a second deep frying. | 9. This deepens their golden color and makes them nice and crisp. | 10. Place once again on the grill to drain and cool. | 11. The final step requires that you place the fried tofu triangles in a colander and run very hot water over them. I put the colander in the sink and allow the hot water from the faucet to run over the tofu, while I simultaneously pour boiling water from a pot over the triangles. This hot water bath completely leeches all remnants of oil from the tofu, resulting in tofu that you would never imagine as having been deep fried. | 12. Pat dry the tofu and serve with rice or noodles and a little shoyu, or use the fried tofu in another recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1	package	firm	-	-	-	-
vegetable oil	600	ml		4756.9074	0.0	0.0	551.8454

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.