The Book Of Tofu

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Deep-fried tofu—like most deep-fried foods—is at its very best just after being prepared, while still crisp and sizzling. And each of the three basic types can easily be prepared at home from regular tofu.

PREPARATORY TECHNIQUES

DOUSING

Dousing removes excess oil from the surface of deep-fried tofu, making the tofu lighter, easier to digest, and more absorptive of dressings and seasoned broths. Some cooks always douse deep-fried tofu, while others find the results are not worth the time and effort. Generally, we hold to the latter point of view. But if you are on a low-fat diet, douse!Place uncut pieces of deep-fried tofu in a strainer or colander. Bring 2 or 3 cups of water to a boil in a saucepan. Douse first one, then the other side of the tofu. Allow to drain for about 1 minute before using.

Or, holding individual pieces of tofu with chopsticks or tongs, dip tofu quickly into boiling water, then drain in a strainer.

BROILING

This technique, too, rids the tofu of some of its excess surface oil, while imparting a crispier texture and savory aroma to it. If you broil, do not douse beforehand. Some cooks like the broiled texture and aroma so much that they use this technique as a prelude to most deep-fried tofu preparations.

* If using a stove-top burner or bed of live coals, skewer tofu with a long-tined fork and hold just above the flames until lightly browned on both sides and fragrant.
*If using a regular bread toaster, simply drop in the deep-fried tofu and toast. Fast and easy. Serve immediately.
*If using an oven broiler, place tofu on a sheet of aluminum foil and broil under a high flame until lightly browned on both sides.
*If using a grill over a barbecue or brazier, or a Japanese-style broiling screen over a stove-top burner, broil tofu over high heat for 30 to 60 seconds on each side until speckled and fragrant. Turn with chopsticks or tongs. In our opinion, this method-used with a charcoal fire-gives the finest flavor and aroma.
*If using a dryskillet, preheat skillet over medium heat and drop in tofu. Pressing tofu down with chopsticks or fork, rub tofu over entire bottom of skillet until tofu is fragrant and lightly browned. Turn and brown second side.

HOMEMADE THICK AGÉ
(SERVES 2 to 4)

Use fresh or day-old regular tofu. Tofu that is just beginning to spoil is rendered fresh and tasty by deep-frying. When short on time, pat the tofu with a dry dish towel instead of pressing it to remove excess surface moisture. A 12-ounce cake of tofu usually weighs about 5-114 ounces after pressing and deep-frying. Consequently, the protein content by weight increases from 7.8 to about 15 percent.

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