I love tofu - especially the homemade and really silky types. I like it just raw, steamed, stirfried, braised and in just almost any form. One of my favorite tofus in the world is the fried smelly tofu from Taiwanese cuisine. I especially love the aftertaste and aroma of it, though others may run in the opposite direction due to the smell. I do believe that frying anything just makes it instantly better. I'm not making smelly tofu today, but it is pretty close, just without the smelliness/aroma.
- half a block of tofu (I used medium-hard tofu)
- 2 tablespoons cornstarch
- salt to taste
- 4 tablespoons cooking oil
- Fold two kitchen towels into quarters, and wrap the block of tofu with the kitchen towel.
- Press firmly (try not to break the tofu into pieces) on the top of the tofu to remove excess water from the tofu. [I was trying to be innovative, and used my Brita filter to press on the tofu instead.]
- Slice the tofu into six equal pieces.
- Season each piece with salt.
- Place the cornstarch in a small bowl, and coat each piece of tofu with a thin layer of cornstarch.
- Add oil to a frying pan, and heat the oil.
- When the oil is heated enough [add a pinch of cornstarch to the oil, if it bubbles quickly, it is hot enough], fry the tofu pieces in the oil.
- When one side is golden brown, turn over and fry on the other side.