📝 About This Recipe
A hallmark of Fujian (Min) cuisine, this Golden Fried Tofu celebrates the delicate balance between a shatteringly crisp exterior and a silken, custardy heart. Unlike heavy northern styles, this dish emphasizes the natural sweetness of premium soybeans, enhanced by a light, savory dipping sauce characteristic of the coastal Fuzhou region. It is a masterclass in texture and temperature, offering a sophisticated yet comforting experience that epitomizes the elegance of southeastern Chinese cooking.
🥗 Ingredients
Main Ingredients
- 500 grams Extra-firm Tofu (cut into 1.5-inch squares or triangles)
- 1/2 cup Cornstarch (for dredging)
- 3 cups Peanut Oil (for deep frying; high smoke point is essential)
- 1/2 teaspoon Sea Salt (for initial seasoning)
The Min-Style Aromatics
- 3 stalks Scallions (white and green parts separated, finely minced)
- 1 inch Fresh Ginger (peeled and grated)
- 3 cloves Garlic (pounded into a paste)
- 1 Fresh Red Chili (deseeded and finely chopped for subtle heat)
Savory Dipping Sauce
- 3 tablespoons Light Soy Sauce (premium quality preferred)
- 1 tablespoon Chinkiang Black Vinegar (adds depth and acidity)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Sugar (to balance the saltiness)
- 1 tablespoon Water (to mellow the intensity)
👨🍳 Instructions
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1
Drain the tofu blocks and slice them into uniform 1.5-inch squares or triangles about 1/2 inch thick. Uniformity ensures even cooking.
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2
Place the tofu slices on a tray lined with paper towels. Cover with another layer of paper towels and place a light weight (like a cutting board) on top for 15 minutes to press out excess moisture.
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3
While the tofu presses, prepare the dipping sauce by whisking together the light soy sauce, black vinegar, sesame oil, sugar, and water in a small bowl until the sugar dissolves.
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4
Stir half of the minced scallions (white parts), the garlic paste, and the minced chili into the sauce. Set aside to let the flavors marry.
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5
Remove the tofu from the towels and lightly sprinkle both sides with a pinch of sea salt.
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6
In a shallow bowl, place the cornstarch. Dredge each piece of tofu lightly, shaking off any excess. The coating should be very thin and translucent.
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7
Heat the peanut oil in a wok or deep heavy-bottomed pot to 350°F (175°C). Use a kitchen thermometer for accuracy.
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8
Carefully slide the tofu pieces into the hot oil in batches. Do not overcrowd the wok, as this will drop the oil temperature and result in greasy tofu.
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9
Fry for 3-4 minutes, gently turning the pieces with a slotted spoon, until they are a pale golden color and feel firm to the touch.
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10
Remove the tofu and drain on a wire rack for 2 minutes. This brief rest allows the internal moisture to stabilize.
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11
Increase the oil temperature to 390°F (200°C). This is the secret 'double-fry' technique for maximum crispness.
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12
Flash-fry the tofu for a second time for only 30-45 seconds until they turn a vibrant, deep golden brown and the skin becomes incredibly crisp.
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13
Quickly remove and drain on fresh paper towels. Immediately toss with the remaining green scallions and grated ginger while the oil is still hot on the surface.
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14
Plate the tofu immediately in a stacked formation to retain heat.
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15
Serve piping hot with the prepared dipping sauce on the side.
💡 Chef's Tips
Pressing the tofu is non-negotiable; moisture is the enemy of a crispy crust. Always use the double-fry method—the first fry cooks the inside, the second fry creates the crunch. Peanut oil provides the most authentic nutty aroma, but grape-seed oil is a good neutral substitute. Ensure the cornstarch is applied just before frying; if it sits too long, it becomes gummy from the tofu's moisture. For an authentic Fujian twist, add a teaspoon of dried shrimp powder to the cornstarch dredge.
🍽️ Serving Suggestions
Pair with a chilled glass of Tieguanyin Oolong tea to cleanse the palate. Serve alongside a bowl of Fuzhou Fish Ball soup for a complete Min-style lunch. Accompany with stir-fried pea shoots with garlic for a vibrant color contrast. Use as a protein component in a multicourse banquet following a light seafood dish. A side of pickled radish helps cut through the richness of the fried exterior.