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Bean Curd Puffs

Recipe #: 180  |  Submitted By: unknown  |  Last Modified: 11 Dec 2010

Description: Once deep-fried, the puffs, unlike fresh bean curd which will perish within 2-3 days even when refrigerated, can be kept for up to 2 weeks in the refrigerator. They are a useful ingredient to use with meat, fish and vegetables as they soak up sauces and add an interesting dimension to the dish.

Servings: Makes 16

Bean Curd Puffs
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Tags: Bean CurdPuffTofu
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Ingredients for Bean Curd Puffs

 4 cakes bean curd

 groundnut or corn oil for deep-frying

Directions for Bean Curd Puffs

1. Quarter each bean curd. Put the 16 cubes on changes of kitchen paper or clothes to drain excess water.

2. Half fill a wok or deep-fryer with oil. Heat to a temperature of 200°C (400°F) or until a cube of stale bread browns in 40 seconds. Gently immerse the bean curd in the oil and deep-fry for about 15 minutes or until golden and crisp. Remove with a hand strainer or perforated disc and drain on kitchen paper.

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