i've been wanting to fry this for a while, but have always had some other form of protein around until i've cleaned out everything except for the costco-sized bag of chemically chicken breasts that were most likely grown not on a chicken, but in a tank with all the other clones. used firm tofu that i drained and squashed the water out of with a use of two plates and a heavy bottle of soy sauce. the heat was somewhere on med-high with canola oil. i got the crispiness right. it took ~5-10 mins per batch. i have no idea how restaurants make it so tasty. they must put in an entire handful of meijing and spices. before the cornstarch coating, sprinkled ~3 tablespoons of a mixture of salt, white pepper, 5 spice for a block of tofu, and still not enough flavor. maybe it was b/c i didn't add msg? need to flavor more aggressively. and the green onion and chilies topping... i don't know how they do it. mines didn't come out dry and almost with crispy bits like theirs.
in the background you can see the lovely brown veggie curry. japanese style curry with carrots, zucchini, onions, potatoes.
btw, the muffins at Henry's are delicious. i'm not just saying it b/c i like the market. trader joe's breads and things always have a weird dough-y taste...
1 comment:
I absolutely adore deep fried tofu! I think it has to do with the oil you fry it in too. Your regular clean canola oil can't compare to the pork chop and chicken infused stuff they have at the restaurant.
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