Deep Fried Tofu Snacks

Three delicious varieties, you'll want to eat these whilst they're hot and fluffy!

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Makes 48 Prep: 10 min Cook: 15 min

Ingredients

Silky tofu 300g
Batter:
Flour 55g
Cornstarch 2 tbsp
Baking powder a little
Egg (large) 1
Salt 1/2 tsp
Water 25ml
Vegetable oil 2 tbsp
Vegetable oil for frying as required
Green laver as required
Pepper as required

Method

1
Drain the silky tofu then cut into 48 dice.
2
Mix the batter ingredients together in a bowl.
3
For the plain version: simply fry 16 pieces of tofu. Use two cocktail sticks to pick up and dip the tofu in the batter.
4
Gently place the tofu pieces in the hot oil (180C) then remove the cocktail sticks. Keep turning the tofu pieces over in the oil to get a golden finish.
5
Separate the remaining batter into two. Add plenty of green laver to one portion and lots of freshly ground pepper into the other.
6
Repeat the frying process with 16 pieces each. Enjoy!

Tips & Note

You can use firm tofu but the texture of the silky tofu is far nicer. Use a thin layer of batter if you can to really enjoy the tofu itself. You can try all sorts of other versions, such as matcha or curry powder.

Deep Fried Tofu Snacks

Three delicious varieties, you'll want to eat these whilst they're hot and fluffy!

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Makes 48

Prep: 10 min

Cook: 15 min

Ingredients

Silky tofu 300g
Batter:
Flour 55g
Cornstarch 2 tbsp
Baking powder a little
Egg (large) 1
Salt 1/2 tsp
Water 25ml
Vegetable oil 2 tbsp
Vegetable oil for frying as required
Green laver as required
Pepper as required

Deep Fried Tofu Snacks

Recipe ID :1327 Posted on 09 DEC 2015

Makes 48

Prep 10min
Cook 15min
views 5,437
printed 61

saved 0

Three delicious varieties, you'll want to eat these whilst they're hot and fluffy!

Share

Ingredients

Print Ingredients Email Ingredients
300g
55g
2 tbsp
a little
1
1/2 tsp
25ml
2 tbsp
as required
as required
as required

Method

Prep
10min
Cook
15min
1
Drain the silky tofu then cut into 48 dice.
2
Mix the batter ingredients together in a bowl.
3
For the plain version:simply fry 16 pieces of tofu. Use two cocktail sticks to pick up and dip the tofu in the batter.
4
Gently place the tofu pieces in the hot oil (180C) then remove the cocktail sticks. Keep turning the tofu pieces over in the oil to get a golden finish.
5
Separate the remaining batter into two. Add plenty of green laver to one portion and lots of freshly ground pepper into the other.
6
Repeat the frying process with 16 pieces each. Enjoy!

Tips & Note

You can use firm tofu but the texture of the silky tofu is far nicer. Use a thin layer of batter if you can to really enjoy the tofu itself. You can try all sorts of other versions, such as matcha or curry powder.

PRO
Nanita
I’ve got 65 recipes!

NANITA
Step into my kitchen!
Perfect if entertaining at home! You may never have heard of this dish but give it a go, it works really well.
Minced lamb, Salt & pepper, Cumin powder, Single or double cream, Filo pastry sheets, Tomato paste, Onion (finely chopped), Pine nuts, Agave syrup (or honey), Salad spinach leaves
PRO
Use your favourite berries and make it your way.
Double cream, Matcha, Sugar, Meringues (ready bought), Raspberries, Strawberries
PRO
It's perfect for a home party. Use shop bought pastry, it's so easy.
Shortcrust pastry sheet, Olive oil, Mushrooms, Ricotta cheese, Eggs, Sour cream, Garlic, Salt & pepper
PRO
It's delicious using home-made pastry.
Tart tin 21-23cm, Double cream, Eggs, Sausage, Spinach, Home-made pastry:, Milk , Egg yolk, Salt, Butter (cubed), Flour, Salt & pepper
PRO
It's a really trendy desert, and you'll never guess you're eating a salad vegetable!
Celery (leaves aswell if you like), Water, Sugar, Lemon juice
PRO
Make it nice and crispy in the oven. You can keep eating it so a great way of getting this good vegetable!
Filo pastry sheets, Potatoes (peeled), Kale, Onion, Oyster sauce, Salt & pepper, Roasted pine nuts, Olive oil, Black sesame seeds
PRO

Similar Recipe

After many years of trial and error, I finally succeeded to make this okonomiyaki crispy on the outside and chewy on the inside. It's just like the ones you really enjoy in a restaurant!
Yam potato, Eggs, Milk, Vinegar, Sugar, Dashi stock granules, Flour, potato starch, baking powder, Vegetables, meat, fish, Cabbage (medium), Spring onions, cheese
Using butternut squash instead of potato worked for me before, so this time, I tried it with swede.
Swede (medium), Onion (medium), Eggs, Salt, Olive oil
Tobuchan
HOME
Lighter than just spring onion pancakes.
New potatoes, Peeled prawns, Eggs, Spring onions, Flour, Salt, Water, Soy sauce, Green laver, Sesame seeds, Vegetable oil
Mizue
PRO
This recipe uses the kombu and bonito flakes left over from making a traditional dashi broth. Let's not waste them.
Used kombu and bonito flakes, Spring onions, Soy sauce, Mirin, Water, Fried tofu (abura age)
cookbuzz
PRO
This tastes delicious cool and poured onto hot rice.
Cucumber, Prawns, Dashi stock, Potato starch or cornflour, Salt, Sake, Egg, Spring onion
Mizue
PRO
A soft and creamy boiled egg running through this salad makes it hard to resist.
Purple asparagus, Eggs, Smoked Salmon, Bok choy bulbs, Pine nuts
Nanita
PRO

All New Recipes

A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil