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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
Ingredients for Bean Curd Puffs
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 4 cakes bean curd
groundnut or corn oil for deep-frying
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Directions for Bean Curd Puffs
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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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Comments for Bean Curd Puffs
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