Preparation time: 5 minutes
Total time: 25 minutes
Makes 4 servings
Ever wonder how restaurants can turn tofu into perfectly golden, crispy cubes? Now that we’re no longer afraid of fat, Deep-Fried Tofu is easy to make at home and tempeh is a crispy, meaty treat. Use it in stir-fries, soups, sauces, as a topping on salads, or a main ingredient in Buddha Bowls (here). These little cubes pair perfectly with a wide variety of sauces, soaking up and enhancing each nuanced flavor.
• Neutral-tasting oil, such as high-oleic safflower or avocado oil, for deep-frying
• 1½ pounds extra-firm tofu, or 1 pound tempeh
• 1 to 2 teaspoons soy sauce
Pour 2 inches of oil into a deep fryer, heavy-bottomed pot, or wok. Heat the oil to 325 to 350°F. See Chef Dawn’s Tasty Tip on deep-frying (here).
If using tofu, wrap the tofu in an absorbent towel and press gently between two cutting boards or heavy plates to remove any excess water. (Removing excess water will keep the tofu from causing the hot oil to spatter.) Cut the tofu into 1-inch cubes.
If using tempeh, cut into cubes to use for skewers. Or, for general use, cut the tempeh in half lengthwise to make a thinner block, then into 3-inch squares, and finally into triangles.
Working in batches as needed to avoid crowding the pan, gently place the tofu or tempeh in the hot oil and deep-fry, turning occasionally, until golden brown and crispy on all sides, 3 to 5 minutes total. Tofu cubes may stick together at the edges, but you can easily break them apart as you turn them. Remove from the oil with a mesh skimmer or tongs. Place on a plate lined with paper towels or covered with a bamboo sushi mat to drain. Transfer to a bowl and toss with the soy sauce while still hot.
Tip: Use these in place of any chicken, beef, lamb, or fatty fish ingredients in recipes.
Calories: 266 (Tofu)
Carbohydrate: 2 g
Protein: 25 g
Fat: 17 g
Calories: 281 (Tempeh)
Carbohydrate: 9 g
Protein: 23 g
Fat: 19 g