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Prep 10 mins
Cook 20 mins
This is a wonderful recipe! It was an inspiration from Mark Bittman's book, How To Cook Everything. I make it when I'm in the mood for fried chicken but want something a little healthier. I've tried using barbecue sauce for dipping but the hoisin sauce really makes the dish. I have also used firm tofu for this and it works but my husband and I have agreed that soft or silken is best!
- Wrap the tofu in paper towels and place a plate on top of it.
- Place a weight (I use a can of soup or my cast iron griddle) on top of the plate to squeeze all of the water out of the tofu.
- Let it sit for 15 minutes to 1 hour.
- Pour about 3 inches of oil into a pan for frying and heat until it reaches 350 degrees.
- Place seasoning salt, garlic powder, and pepper on a plate and mix it with 1 cup of the flour.
- In a seperate bowl, mix the icy cold water with the egg yolk and soy sauce and then stir in the other 1 cup of flour.
- Do not over mix.
- Cut the tofu into squares of about 1 inch by 1 inch.
- When the oil is hot enough, immerse the tofu into the dry flour mixture, then thoroughly cover with the wet flour mixture.
- Shake off the excess and place in the hot oil.
- Stir and turn the pieces until they are golden brown.
- Drain on paper towels.
- Serve with hoisin sauce for dipping.
Very yummy. I added some onion powder and it gave it an extra kick!
I think if I could give half stars I would give 3.5. This recipe was good. I substitued whole wheat flour for all-purpose flour. I didn't feel like it had a lot of flavor (maybe add some other seasonings). If only there was a way to get that fried taste without frying.