How to Deep-Fry Tofu

Follow these easy tips from cookbook author Andrea Nguyen, and golden, crisp tofu is just a few steps away:.It's best to use firm tofu for deep-frying, but you can use extra-firm if you'd like.Season the tofu in lightly-salted, hot water for 15 minutes before frying it.Be sure to give the pieces a final pat to dry them off beforehand.It's best to deep-fry tofu in a wok using a neutral oil at a temperature between 360-370°F.Once they're done, you can transfer the pieces to a plate lined with paper towels or a rack and let them cool.Then, they're ready to eat, or you can store them in an airtight container in the fridge for up to a week