Friedtofuandramensoup Recipes

FRIED TOFU AND RAMEN SOUP

Steps:

• Divide each slice of tofu into thirds so that you have 9 little rectangular pieces.
• Dredge them in flour.
• Heat on high one tablespoon of oil in a non-stick fry pan until it shimmers.
• Fry tofu until nicely browned on both sides.
• Tap a small amount of seasoning salt (I like Lawrey's) on tofu as it fries.
• When done, remove to paper toweling.
• Prepare ramen noodles in water according to package instructions.
• Add the seasoning packet.
• Add a little more oil to fry pan and stir fry bean sprouts.
• Place in the bottom of a large soup bowl.
• Place ramen and broth on top of sprouts.
• Stir fry remaining vegetables and place them on the noodles.
• Arrange fried tofu on the vegetables and drizzle a little sesame oil on top of everything.

CRISPY FRIED TOFU

Steps:

• Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
• Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
• Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
• Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
• Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.