Hong Kong Fried Tofu Recipe

Drain and press tofu

Remove tofu from packaging and drain. Wrap block in clean kitchen towels or paper towels, place on a tray, and set a flat weight (a heavy skillet or cans) on top for 20–30 minutes to press out excess water. Alternatively, use a tofu press for 15–20 minutes.

Cut and marinate

Unwrap pressed tofu and cut into 1–1.25 inch (2.5–3 cm) cubes. In a bowl combine 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon white pepper, and 1/2 teaspoon salt. Gently toss tofu cubes in the marinade to coat. Let sit 10–15 minutes so flavors penetrate while you prepare the coating.

In a shallow bowl or plate whisk together 3/4 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon white pepper, and 1/4 teaspoon salt until uniform. Set the dry coating beside the marinated tofu. Pat each tofu cube lightly with a paper towel if too wet, then toss or dredge in the cornstarch mixture until evenly coated, shaking off excess. Place coated cubes on a rack or tray while you heat the oil.

Pour neutral oil into a deep, heavy-bottomed pot or wok to a depth of about 3–3.5 inches (enough to deep-fry). Heat oil over medium-high heat. Use a thermometer: target frying temperature is 170–175°C (340–350°F) for the first fry. If you don’t have a thermometer, test with a small piece of coating; it should sizzle and rise steadily.

First fry (blanch fry) — cook in batches: Add coated tofu in a single layer (do not overcrowd) and fry for 2–3 minutes until a pale, set crust forms but not deeply browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Maintain oil temperature between batches.

Increase heat and rest: After all tofu has had the first fry, increase oil temperature to 190–200°C (375–390°F). Let the oil come back to temperature between batches.

Second fry — crisp and color: Return tofu to hot oil in batches and fry for 1–2 minutes until golden and very crisp. Remove to a wire rack and drain briefly. This two-step frying yields a crunchy exterior and tender inside.

While tofu is still hot, transfer to a serving bowl or platter. Drizzle 1 teaspoon sesame oil and 1 tablespoon light soy sauce evenly over the hot tofu (toss lightly or shake the bowl so sauce coats but does not soak in). Sprinkle chopped scallions and toasted sesame seeds. Finish with 1/4 teaspoon freshly ground white pepper and, if desired, a small spoonful of pickled mustard greens on the side and a drizzle of chili oil for heat.

Serve immediately so the tofu remains crisp. Provide lemon or lime wedges to squeeze over for brightness if desired.

Take care when deep-frying: do not leave hot oil unattended, and do not overcrowd the pot which lowers oil temperature and leads to soggy tofu. If you prefer shallow-frying: use less oil in a wide skillet and pan-fry tofu turning frequently to achieve even browning; results will be slightly less uniformly crisp.