Crispy Umami Tofu
It is ridiculous to say tofu tastes of nothing. Tofu tastes like soy, and depending on quality, it can be delicious, rich, soycreamy and wholesome. Or it can be gross, texturally off-putting, tasting like stale tears and carpet dust. So pick your tofu well!
We make tofu on the odd occasion but usually we buy it at an Asian supermarket. The massive variety you get of firmness in the asian grocer (plus five spice tofu, shredded tofu, tofu skins, smoked tofu…) is great for getting exactly the texture you need in a particular dish.
This super crispy moreish dish will convert anyone, yes, absolutely anyone, to tofu.
INGREDIENTS
1 packet smooth firm tofu (not extra firm, think jiggly creamy slabs that hold together)
1.5 cup rice flour (may need more or less)
1.5 tablespoons Sichuan Mala Salt
few cups of neutral oil
for the sauce*
2 tablespoons Secret Weapon Soy
2 tablespoons Hot Fermented Honey
2 tablespoons BBQ Umami Sauce
2 tablespoons Roasted Sesame chilli oil
*if you don’t have all or any of these just get creative! Soy and honey and peanut butter mixed with a little oil is always a winner, but it can be something as simple as a little shake of black vinegar or a hefty squirt of mayo/kewpie.
METHOD
Put on a medium pan of heavily salted water to boil then turn down to a simmer.
Cut tofu into half inch slices and then put into the pot, ideally in a fry basket so you can gently lift it out. Simmer for a couple of minutes and then carefully drain. This step is really important in improving the texture and flavour of your tofu and making it spit way less when frying so don’t skip it.
Combine rice flour and Sichuan Mala Salt, and then coat tofu thickly with it.
Heat oil in wok or pan until at least 180c degrees, and then add half the tofu. Fry in two batches to avoid overcrowding and overcooling your oil.
Once golden and crisp, take out and drain on paper towel*.
Mix sauce ingredients together and pour over tofu, making sure each piece is lightly coated.
Enjoy! Serve with bao, rice and noodles, in sandwichs and banh mi, also great cold as a lunchbox treat.
*If you want super perfectly crunchy tofu even after it’s been sitting in the sauce for ages, let your tofu cool completely before frying again for a couple of minutes. This technique is also amazing for Korean fried chicken.
