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Tofu Success Without Deep Fat Frying

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I love tofu in Asian restaurants but know that they deep fat fry the pieces. I asked a Chinese friend how her tofu comes out so perfect . She told me to drop the pieces into boiling water for a minute or two, then drain. Then fry the pieces with just a thin coating of oil in the skillet. Comes out perfect without the excess oil. The outside of the pieces are nice and crusty. I use firm tofu for this.

- Submitted by KALAJIJO 5/23/2014 in Cooking | 2 Comments
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Member Comments

HAWKTHREE 7/24/2014 7:03:00 AM

    Just to let you know that I tried this and loved the outcome. The outside edges became very crusty and had more of a macaroni taste to them.
HAWKTHREE 7/9/2014 8:04:00 AM

    Thank you for this secret. I do mine in the skillet but never knew about the boiling water. I will be making this very shortly.

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