Deep-Fried Tofu
炸豆腐
The zha in the Chinese name of this dish means to explode or burst. It’s a good visual image for the second when you plunge the tofu cubes into the wok of hot oil and it erupts with bubbles.
A few years ago, on the streets of Beijing, there would be little carts outside every community gate at night selling all kinds of street food, and one would always serving up this, or it’s cousin, stinky tofu. The latter would clog up the air with a smell of a soggy cat’s tail dipped in old blue cheese and left in a hot car. It is, to be sure, an acquired taste. But more often than not, the late night snack would be cubes of firm tofu, no seasoning, dropped into oil for a few minutes and serve with a sauce - either dipping, or poured over the top.
This dish is not unique to Beijing - tofu is everywhere is China, and it doesn’t take much creativity for a chef to drop pieces into the fryer, but sauces change from region to region. In Sichuan, Chongqing or Hunan, they are chilli-based, such as the braised mapo doufu dish, whereas in the north, spice is absent, relying on garlic and ginger. Likewise, this dipping sauce is found all over the north and used for dipping anything you want. Despite it’s simplicity, it’s a perfect balance of flavours - the tingling raw garlic, the toasty sesame seeds, the salty soy, sharp vinegar, creamy sesame sauce and topped with sizzling oil.
Serves 2.
Ingredients
500g - firm tofu
500ml - 750ml cooking oil
For the sauce:
1 tablespoon - minced garlic
1 tablespoon toasted white sesame seeds
1 tablespoon - light soy sauce
1 tablespoon - white rice vinegar
1 tablespoon - Chinese sesame sauce
1 tablespoon - hot oil
Method
Start to heat a saucepan or wok with the oil to 180°C - 190°C. You’ll need to leave about 7-8cm between the oil and the top as it will bubble up. If you don’t have a kitchen thermometer, don’t worry, just heat the oil on a medium heat for about 5-10 minutes (gas) or longer for electric. Test the oil by dropping a cube of tofu into it. If the oil bubbles around it, and it starts to turn golden, you’re good to go.
Cut the tofu into neat cubes. First slice the tofu into thick slabs (about 3cm thick), then cut them lengthways into thirds, then crossways into thirds. Set aside.
Make the sauce. In a small bowl add all the ingredients except the hot oil and stir together. The sesame oil is usually firm and thick so needs a good stir to get it smooth. Add a touch of water if it’s being stubborn.
Once the cooking oil is hot, drop in the tofu cubes in batches. Don’t overcrowd the oil, as they have a tendency to stick to each other. Cook for about 3-4 minutes, occasionally turning them in the oil to get an even colour. They are done when they turn a light brown, the colour of a baguette crust.
Using a slotted spoon, remove the tofu and drop into a sieve lined with kitchen roll to absorb the excess oil. Repeat the cooking in batches if necessary. Once finished, move to a serving bowl.
To finish the sauce, take a spoonful of oil and add to a wok. Heat it on a high heat until it’s just smoking, then pour into the sauce, stir and serve on the side.
