Tofu Tod 5pcs Recipe

Press and prepare tofu

Drain the 400 g block of firm tofu and wrap in clean kitchen towels or paper towels. Place a flat weight on top (a plate with cans or a pan) and press for 15–30 minutes to remove excess water. After pressing, cut the tofu into 5 even rectangular pieces (about 2 cm thick). Pat each piece dry with paper towels.

Make dry coating

In a shallow bowl combine 1/2 cup cornstarch, 2 tablespoons all-purpose flour, 1 teaspoon salt, 1/4 teaspoon white pepper, and 1/2 teaspoon garlic powder. Whisk to combine so the mixture is lump-free.

Light batter (optional)

If you prefer a slightly thicker crunchy crust, in a separate small bowl mix 2 tablespoons water with a tablespoon of the cornstarch mixture to form a slurry. You can dip tofu in this lightly before dredging in the dry mix. This step is optional; plain dry dredge works well too.

Heat oil

Pour about 700 ml of vegetable oil into a heavy-bottomed pot or deep skillet to a depth of 2–3 inches. Heat over medium-high until oil reaches 175°C (350°F) or a small piece of bread sizzles and browns in about 60–90 seconds.

Coat and fry

Working with one piece at a time, pat the tofu dry again, optionally dip briefly into the slurry, then dredge thoroughly in the cornstarch mixture, pressing gently so coating adheres. Shake off excess. Carefully lower tofu into hot oil and fry 2–3 pieces at a time (do not overcrowd) for 3–4 minutes per side, or until evenly golden and crisp. Use a slotted spoon or tongs to flip and remove.

Drain and finish

Transfer fried tofu to a wire rack set over a baking sheet or paper towels to drain. If desired, brush lightly with 1/2 teaspoon sesame oil for aroma while still hot. Keep warm in a low oven (90–100°C) if frying in batches.

Combine 1/2 cup plum jam or Chinese plum sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon grated fresh ginger, and 1 finely minced garlic clove in a small saucepan. Add 2 tablespoons water to adjust consistency and 1/4 teaspoon chili flakes if using.

Warm the mixture over low heat, stirring, until the sauce is glossy and slightly reduced, about 3–4 minutes. Taste and adjust: add more vinegar for acidity, more soy for salt, or a little sugar if plums are tart. Remove from heat and let cool slightly before serving.

Place 5 pieces of the crispy fried tofu on a serving plate. Spoon the warm or room-temperature plum sauce into a small bowl alongside or drizzle a little over the tofu if preferred.

Sprinkle the tofu and sauce with optional sliced scallions and sesame seeds. Serve immediately while the tofu is hot and crisp.