Tofu Fries
ID: b09241a8...
These healthy tofu fries offer a crispy exterior and a fluffy, soft interior, similar to French fries. Coated in a consommé and salt-seasoned batter, they pair perfectly with two special dipping sauces: garlic mayo and ketchup, making them a perfect snack or appetizer.
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🍳 Cooking Flow
Wrap the firm tofu in paper towels, weigh it down, and let it drain in the refrigerator for about 1 hour. → Prepare the garlic mayo sauce and ketchup sauce by mixing the respective ingredients. → Make the batter by mixing potato starch, cake flour, consommé, and salt. → Cut the tofu into 1cm sticks and coat them thoroughly with the batter. → Heat 5mm of oil in a frying pan and pan-fry until both sides are crispy.
Cooking Steps
Brief Cooking Order
Wrap the firm tofu in paper towels, weigh it down, and let it drain in the refrigerator for about 1 hour. → Prepare the garlic mayo sauce and ketchup sauce by mixing the respective ingredients. → Make the batter by mixing potato starch, cake flour, consommé, and salt. → Cut the tofu into 1cm sticks and coat them thoroughly with the batter. → Heat 5mm of oil in a frying pan and pan-fry until both sides are crispy.
Introduction
These healthy tofu fries offer a crispy exterior and a fluffy, soft interior, similar to French fries. Coated in a consommé and salt-seasoned batter, they pair perfectly with two special dipping sauces: garlic mayo and ketchup, making them a perfect snack or appetizer.
Step 1
Place kitchen paper on a tray, put the firm tofu on it, and wrap it with two layers of paper. Place an identical tray on top with a weight (such as a plastic bag filled with water) and refrigerate for about 1 hour to drain.
Step 2
[Garlic Mayo Sauce] In a bowl, combine mayonnaise, grated garlic, sugar, soy sauce, lemon juice, and black pepper; mix well until the sugar has dissolved.
Step 3
[Ketchup Sauce] In another bowl, combine ketchup, mayonnaise, vinegar, and mustard; mix well until uniform.
Step 4
In a tray, combine potato starch, cake flour, granulated consommé, and salt; mix thoroughly with a whisk to create the dry batter.
Step 5
Remove the paper from the drained tofu and pat the surface dry with fresh paper. Cut into sticks approximately 1cm thick and 1cm wide.
Ingredients List
Important Notes
⚠️ Silken tofu has too much moisture and breaks easily, so please be sure to use firm (momen) tofu.
💡 Draining the tofu well until its thickness is reduced by about half will result in a crispy texture.
💡 Placing the coated tofu in layers causes moisture to release and makes it sticky, so lay them out in a single layer or on plastic wrap for easier handling.
⚠️ The coating is fragile immediately after being placed in the oil, so do not touch the tofu until the batter has set.
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