📝 About This Recipe
These homemade tofu puffs, known as 'Tau Hu Pok' in Southeast Asia, are a culinary marvel: crispy and golden on the outside with a light, airy, honeycomb-like interior. Unlike store-bought versions, these are freshly fried to achieve a superior crunch and a clean, nutty soy flavor. They act like delicious sponges, ready to soak up the accompanying zesty ginger-soy dipping sauce for a perfect appetizer or snack.
🥗 Ingredients
The Tofu
- 2 blocks Extra-firm cotton tofu (14oz each, pressed for 15 minutes to remove excess water)
- 1/2 cup Cornstarch (for light dusting)
- 4 cups Neutral frying oil (such as peanut, canola, or grapeseed oil)
- 1/2 teaspoon Sea salt (for immediate seasoning after frying)
Ginger-Soy Dipping Sauce
- 3 tablespoons Light soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Fresh ginger (finely grated)
- 1 teaspoon Honey or maple syrup (to balance acidity)
- 1 clove Garlic (minced)
- 1/2 teaspoon Red chili flakes (optional for heat)
Garnish
- 2 pieces Scallions (thinly sliced on the bias)
- 1 teaspoon Toasted sesame seeds
- 1/4 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
-
1
Prepare the tofu by wrapping the blocks in a clean kitchen towel or paper towels. Place a heavy plate or skillet on top for 15 minutes to press out moisture; this is crucial for achieving a 'puff' rather than just a sear.
-
2
While the tofu is pressing, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, honey, minced garlic, and chili flakes in a small bowl. Set the dipping sauce aside to let the flavors meld.
-
3
Unwrap the tofu and cut each block into 1-inch (2.5cm) cubes. Try to keep them uniform in size so they cook evenly.
-
4
Pat the cubes one last time with a paper towel to ensure they are bone-dry on the surface.
-
5
Place the cornstarch in a shallow bowl. Gently toss the tofu cubes in the starch until lightly coated, then shake off any excess. You want a very thin veil, not a thick batter.
-
6
In a heavy-bottomed pot or wok, heat the oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature for the best results.
-
7
Carefully lower the tofu cubes into the hot oil using a slotted spoon. Work in batches to avoid overcrowding the pot, which would drop the oil temperature and lead to greasy tofu.
-
8
Fry the tofu for 5-7 minutes. Use your spoon to gently rotate the cubes so all sides become golden brown and the tofu expands slightly.
-
9
The tofu is ready when it feels light when lifted and the exterior is a deep golden, crispy shell.
-
10
Remove the puffs with a wire skimmer or slotted spoon and transfer them to a wire rack set over a baking sheet to drain. Avoid paper towels if possible, as the steam can soften the bottom.
-
11
Immediately sprinkle the hot puffs with a pinch of sea salt while the oil is still glistening on the surface.
-
12
Transfer the warm tofu puffs to a serving platter. Garnish generously with sliced scallions, sesame seeds, and fresh cilantro.
-
13
Serve immediately with the ginger-soy dipping sauce on the side for dunking.
💡 Chef's Tips
Always use 'Extra-Firm' tofu; soft or silken tofu has too much water and will disintegrate in the fryer. If the oil is not hot enough, the tofu will absorb the oil and become soggy; ensure it stays between 350°F and 375°F. For an even airier interior, you can double-fry: fry once at 325°F for 4 minutes, let cool, then flash-fry at 375°F for 2 minutes. Store leftover puffs in the fridge and reheat in an air fryer or oven at 400°F to restore their signature crunch. If you are gluten-free, substitute the soy sauce with Tamari and ensure your cornstarch is certified GF.
🍽️ Serving Suggestions
Pair with a cold, crisp Lager or a chilled Jasmine green tea to cut through the richness of the fry. Serve alongside a spicy smashed cucumber salad for a refreshing textural contrast. Add these puffs to a hot pot or a laksa soup; they excel at soaking up savory broths. Thread them onto skewers with grilled pineapple for a fun, sweet-and-savory party appetizer. Serve as part of a 'Dim Sum' style spread with spring rolls and steamed dumplings.