Deep-Fried Tofu
My daughter and I have this weekend ritual. Every Saturday, we crawl out of bed at 10 AM, put on our fashion mishaps (I’ve been known to walk the streets with my green-as-a-mango jogging pants and red-as-a-tomato shirt) and head on to a nearby dimsum house for brunch. We order a bowl of congee, some siomai, walnut shrimp for her and this deep-fried tofu dish for me.
Over a hot pot of tea and our favorite dimsum treats, we talk and discuss, agree and squabble, bond and reconnect as only a mother and daughter can. Don’t assume a very open talk as trying to have a converstion with a teenager is like pulling teeth from a boar. It involves sizable communication skills to obtain the full scoop about this John guy from her “yes, no, I don’t know” answers. But then, it’s alright. At least, for a couple of hours a week, she knows she takes precedence over cleaning the house, over doing the laundry, over the papers brought home from work. It’s alright. At least, for now, she prefers a dimsum date with mother over a movie rendezvous with John. Yes, it’s very much alright.
Makes 4 Servings
1 tub silken tofu, cut into cubes
1/2 cup cornstarch
1/8 tsp salt
1/8 tsp pepper
vegetable oil for deep-frying
In a pan, heat enough vegetable oil for deep-frying.
Using paper towels, pat dry tofu block. Cut into cubes. Sprinkle with salt and pepper. Place cornstarch in a bowl. Gently roll tofu cubes on cornstarch to coat.
Fry in hot oil until golden brown. Drain excess oil over paper towels.
Garnish with fried garlic chips and jalapeno slices, if desired.
TIPS:
1) I enjoy my deep-fried tofu with a squeeze of lemon juice and a drizzle of soy sauce.
Recipes with Asian Flair in the Archive:
Wow, sarap with the chilis!