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In this cooking lesson learn how to fry soft tofu without breaking up.
Tags:how to fry soft tofu without breaking up,asian cooking,cookingwithnancy,easy cooking tips,frying tofu,how to cook asian food,how to fry soft tofu
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Hi everybody, I’m Nancy, I’m going to show you now today very simple how to fry tofu. This tofu is a super soft tofu which is difficult to fry but you see how easy it can be. So what you have to do is I’m using yam flour which has been boiled and dried you can buy in the shops. I’ve used in here half a cup and this soft tofu, I used it before when I make my soup and what I’m going to do here is some sesame seeds too. I’m going to add in one eight of a cup of sesame seeds, raw sesame seeds that is. Over here, I have tomato sauce and chili sauce mixed up with a little bit of lemon juice. What I’m going to do is just mix up here the flour and the sesame seeds and the tofu, as you’ve see before goes in the top like that. I’ve drained away all the water by tipping it all upside down give it a little squeeze then transfer it to the flour and cut it so that’s the secret. Once you cut it, it is easy to fry. Cut it well. I want to use half a cup. Now I will have to heat up my pan or you can preheat first in a shallow pan. You don’t want to use too much oil. What oil am I going to use tonight? You can use any of the vegetable oil, rice bran oil, I’m going to use pure soya bean oil. It’s very tasty. – not too much oil, about 1/8 of an inch of oil. Now heat it up, I’ve show you before how to test for cooking oil using chopsticks or any stick that you have, a sauté stick and when it bubbles around it, that means, its ready for you to shallow fry. We’re going to shallow fry only and over here while waiting for the oil, what I’ve done is I cut these little shallots which I’ve cut into little lengths about two inches lengths and whites separate and I used a needle to cut the edges and I dip it in ice water to make it all curl up for decoration. That should be almost ready. Just a bit of – give it one more minute. In the meantime, I’ll show you how I have done these shallots. You get a very sharp knife. If your knife is not sharp, please sharpen it. My oil is ready now. I’ll come back to that in awhile so put in your tofu. Do not be afraid of the hot oil. Just drop it gently into the pan. Easy does it. It’s not difficult at all. If you’re afraid of it, and you throw it into the pan, that’s where you get burned. Actually just keep adding as we go along and get it brown on all sides. How did I do this? If your knife is not sharp, make sure you sharpen your knife. Make sure the knife is very sharp to cut up and throw away the ends and cut it to the length you want and on this side, you just cut it like this and soak it in cold water, ice water and after a while, you find that it will bloom. When I said bloom, it means it opens up like a flower. A form of garnish and that’s your tofu --. You don’t have to worry about the oil. Brown nicely till it’s golden brown. Now to get this, can you call see? This, like that happening, what you do is you cut all the shallots to the length you want. o what I’m going to do is drain it a little. Drain it on a pan with some kitchen paper. Now we transfer to your kitchen paper. Now for the garnish, I’ll show you how to do that curled up garnish. All you have to do is take one stem of these and put a finger or two if it’s longer and just use a needle to go around the sides. Then dip it into your ice water and it will curl up like that. You can do the same with chili, for a chili as well, dip a knife that’s with a sharp tipped utility knife, same thing, cut through the chili and get a very sharp knife and soak in icy cold water. What I do here, transfer to the paper to dry it. This is the white ends, it opens up like that, I only cut one end, that’s the white end, the stem and these are the other ends so I can use this now around the plate as garnish, that’s my tofu. Then decorate with your flowers, not too much because, don’t overcrowd anything. That will do. For your chili, when you soak it a bit more in ice water, it opens up like a flower and you can place it in the middle to add color. That is ready so I have this chili sauce now that we can serve or we can transfer to a dipping bowl if you like for more color. Now that’s ready, beautiful, tasty, bon appétit. Fantastic. Lovely and have a beautiful Christmas and a very happy new year. I’ll see you again. Bye.