Korean Kalbi Taco

Korean Kalbi Taco pictures (1 of 5)

If you live in the Los Angeles area, I am sure you have heard of Kogi food truck and its famed Kogi taco. Kogi tacos pretty much launched the food truck culture and craze in the United States. For the longest time, I have wanted to share the recipe here and finally I got to do it over the weekend.

I had Kogi taco once. The food truck comes to the Orange County area from time to time and I was lucky to have tried it. I remember the line was as long as the Space Mountain ride at Disneyland as eager diners waited patiently for their turn to place the order. I thought the tacos were delicious but I was mostly impatient with the long wait. Kogi taco is basically Korean Kalbi taco, so I decided to create a similar recipe and share it with you.

I personally like my creation (Mr. Rasa Malaysia gave his thumbs up). For the Kalbi, I referred to the guest post from Diana at Eating Richly. I might be biased but the end result was a lot more refreshing than Kogi taco. I opted out the salsa in Kogi’s and serve it with diced tomatoes, red onion, and cilantro. Plus, the seasoned Romaine lettuce and the tangy dressing with a lemony note complement the tastes very well.

If you are making Korean Kalbi this summer, do save up a few pieces of the Kalbi and make them into this Korean Kalbi tacos. I am sure the delightful flavor will entice your taste buds!

(Click Page 2 for the Korean Kalbi Taco Recipe)

Pages: 1 2

Tagged as: Beef • Lettuce • Summer

Everyone loves Korean BBQ, especially those juicy, tender, and flavorful kalbi or Korean BBQ beef short ribs. Today, Diana of Dianasaur Dishes is sharing her kalbi recipe with us. Diana lived in Korea as a young child, then lived in Hawaii for 15 years during which she traveled all over Asia including Malaysia and Singapore as a volunteer disaster relief…

Whenever I shop at Korean grocery stores, I love checking out the marinated meats section where buckets of pre-marinated meats are ready for sale. Other than the regular kalbi or beef short ribs for Korean BBQ, there is always a bucket of marinated chicken meat labeled as chicken stew. I always buy the chicken stew and make it at home but it…

My husband has a good Korean friend whose mother-in-law runs a restaurant in LA’s Korean Town. She always makes kimchi from scratch and he would always give us some. Whenever life gives us homemade kimchi, I make kimchi fried rice, which is easily one of the most delicious fried rice recipes ever. Kimchi fried rice takes practically 15 minutes to…

Are you one of those who love eating Korean food because of the many side dishes served? I love Korean food because of the banchan served along with rice and the main dish. Banchan are full of surprises and there are always something new to look forward t0: kimchi, stewed potato, Korean rice cake, spicy anchovy, Korean scallion pancake (pajeon),…

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Homemade Limoncello w/ Calamansi Limes (Calamancello)

Homemade Limoncello w/ Calamansi Limes (Calamancello) - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary Hijinkswindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksLumpia FillingAbout Burnt LumpiaFilipino Food Recipe ArchiveLinks Get My FeedWelcomeRecent PostsHomemade Limoncello w/ Calamansi Limes (Calamancello)Pork and Rhubarb SinigangChicken Adobo and 40 Cloves of GarlicCookbook Update: Manuscript & Photos DoneHome-Cured Corned BeefA Journey with LinamnamCookbook Recipe Testers Wanted!Turkey, Sweet Potato, and Cranberry EmpanadasPapaitan: Offal & Bile SoupAn Interview with Claude TayagCategoriesAdobo RecipesBeefBeer, Liquor, & WineBL OriginalsBL Restaurant ReviewsBooksCookbooksDessertsFruits and VeggiesGiveawaysHolidaysHow to Make LumpiaKalamansiKinilawLasang PinoyMy Cookbook!On The GrillOtherPancit (Filipino Noodles)PorkPoultryRiceSeafoodThe BL FamThe Manila MachineTravelUbe RecipesVinegar (Suka) « Pork and Rhubarb Sinigang |Main

June 24, 2012Homemade Limoncello w/ Calamansi Limes (Calamancello)

I've never been too big on after-dinner liqueurs or digestifs--my post meal tipple is usually a continuation of what I'd already been drinking during the meal (grab another beer, or mix another cocktail). But lately I've taken to sipping that most Italian of digestifs--Limoncello. But not just any limoncello, but homemade limoncello made with Filipino Calamansi limes, or what I like to call Calamancello (see what I did there?).

This recipe was originally intended to go into my upcoming cookbook, but because it takes over a month of steeping Calamansi rinds in grain alcohol to make this recipe, I decided to nix it because, you know, waiting a month before enjoying a drink is kind of a long time. Oh well, more fodder for the blog I say.

Although I've made a calamansi-infused vodka before on this blog, this Homemade Calamancello is smoother. It's more mellow. It's sweeter. It's better.

Normally, to make limoncello with lemons you have to zest the lemon and avoid the white pith like the plague because it will impart an unpleasant bitterness to the final product. But because Calamansi limes are so thin skinned and lack that same white pith, you can't really just take them to your microplane as you would other citrus. And if you did, it would take a hell of a long time. So instead of zesting the lil' limes, I just cut them in half, squeeze out the juice and seeds (I reserve the juice for other uses down the road), and utilize the spent Calamansi rinds. What little pulp left in the rinds will impart a slight bitterness to the final Calamancello, but I find the bitterness to be a nice balance to the sweetness and citrus notes.

After steeping the Calamansi rinds in high proof grain alcohol (100 proof vodka, or even better--Everclear), I add some simple syrup to the mix and steep for another week or two. Finally, I strain the Calamansi rinds out of the mix and pour the finished Calamancello into glass bottles, and then I store the bottles in the freezer. High proof grain alcohol is needed in this recipe because it tends to pick up the flavors of the fruit more easily, and because the finished product wont freeze in the freezer.

Trust me, the long wait is worth it. The final Calamancello has all the sweet and lemony notes of a Limoncello, but with just a hint of that fragrant orange that Calamansi is known for. Sip the ice-cold Calamancello after a big meal, or heck, whenever the hell you want to. A splash of Campari mixed into a glass of Calamancello isn't a bad idea either.

Mabuhay!

Homemade Calamancello

Makes about 7 cups (1.7 liters)

1 pound calamansi, washed and stems removed.
1 bottle (750ml) high-proof neutral grain spirit (i.e. 100-proof vodka, or 151 Everclear)
2 cups water
2 cups sugar

Cut each calamansi lime in half, then squeeze the juice through a sieve and into a medium bowl. Set aside the calamansi rinds. Discard the seeds in the sieve and save the calamansi juice for another use.

Place the calamansi rinds into a large glass container or pitcher with a tight-fitting lid. Pour the vodka over the rinds and place the lid on the container. Steep the calamansi rinds in the liquor for at least 30 days at room temperature.

When the steeping period is over, combine only the water and sugar in a medium saucepan over high heat. Bring to a boil and stir until sugar has dissolved. Reduce heat to low, and simmer for 5 minutes. Remove from heat and allow syrup to cool completely.

Pour the cooled syrup into the calamansi mixture. Cover and steep for one more week at room temperature.

Strain the mixture into a large bowl through a fine mesh strainer lined with cheesecloth. Press down on the rinds in the sieve to extract as much liquid as possible. Discard the calamansi rinds. Transfer the calamancello to clean glass bottles and store in the freezer. Serve calamancello ice cold.

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Comments

This sounds delicious and refreshing! And you can drink that straight, with no mixers or ice, despite the alcohol content?

Posted by:Katrina |June 25, 2012 at 01:05 PM

Brilliant, MG! Two of my favorite things combined. I'm really hyped about your forthcoming book.

Posted by:Kris P Pata |June 26, 2012 at 12:02 PM

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Coca-Cola Chicken Wings

Here’s a goody from the archives. A number of you have tried this recipe for Coca-cola Chicken wings that I first posted in March 2011. You wouldn’t guess just how delicious it is based on the simple ingredients. In this recipe that’s a favorite of home cooks in China, Cola-Cola and soy sauce meld to form a great sweet and savory glaze for the chicken.  You get a great caramelized flavor without the work!

I don’t know exactly when or how Coca-cola chicken wings became a Chinese dish, but it’s a baby compared to everything that originated back when dynasties existed. Heck, many people don’t even realize it’s a Chinese dish, much less a common one. I have never seen it printed on a restaurant menu or in an English-language Chinese cookbook. It does, however, appear from time to time in Chinese-language cookbooks and on cooking shows, sometimes involving as few as three ingredients.

In China, Coke and other sodas hold a higher prestige than they do in the US. About 5 years ago, when I first visited Beijing, some relatives took me out to a pretty lavish restaurant for my first Peking duck experience. After drink orders were taken, the head waiter returned to the table with a wine cart. With a flourish, he brandished a bottle in his right arm for inspection, which, for course, turned out to be Coke instead Bordeaux.

I have also attended banquets and Chinese New Year dinners where bottles of 7-Up and Pepsi were sitting like centerpieces in the middle of white table cloth-covered tables. And I have gone up and down the wine aisles of Chinese supermarkets, only to find that it was almost impossible to buy just a bottle of wine. You always got a special gift with purchase. Domestic reds and whites were often packaged in cellophane with bottles of…you guessed it…Coke or Sprite. (That is, if they weren’t already packaged with imitation Nalgenes, thermoses, rice bowls, or even beach blankets.)

This is all to say that the cult of Coke in China is pretty strong. Which paves the way for Coca-Cola chicken wings to become a popular dish for home cooks. The preparation method is very similar to that of soy-sauce chicken, a common Cantonese dish. (I wouldn’t be surprised if this dish was actually created because some person, or some million persons, who figured that adding Coke was a good way to change up their soy-sauce chicken.)

Cantonese soy sauce chicken wings are braised with soy sauce, garlic, and ginger, and occasionally cinnamon and star anise. For Coca-Cola chicken wings, we just use soy sauce, rice wine, and Coke in the braising liquid. That’s it. What you end up with, after 15 to 20 minutes of braising, is a nice syrupy glaze. It’s not overwhelmingly sweet, or overwhelmingly salty. It tastes a tiny bit like Coke, but even that is very subtle. Toward the end, I add some chopped scallions and freshly ground black pepper to enhance the flavor, but really, this minimalist dish is still perfectly fine without aromatics.

Even better than using regular Coke is Mexican Coke, which uses real sugar, if you can find it in your local grocery store or bodega.

________________________________

Coca-Cola Chicken Wings (????)

Serves 4

2 pounds chicken wings, wings and drummettes separated1/4 cup soy sauce2 tablespoons canola oil2 tablespoons dry sherry or Chinese rice wine3/4 cup Coca-Cola (not diet or anything flavored!)2 scallions, choppedA few pinches of freshly ground black pepperPut the chicken wings in a large bowl and pour half of the soy sauce on top. Turn the wings so they are well-coated and allow them to marinate for 10 to 15 minutes at room temperature.Heat a wok or large deep skillet over medium-high heat. Sear the chicken wings until they are golden brown on each side but not cooked through, about 3 minutes each side. Pour in the other half of the soy sauce, the sherry, and the Coke and bring the liquid to a simmer. Simmer the wings uncovered for 15 to 20 minutes, until the liquid is reduced to a glaze.Season the chicken with black pepper. Transfer the chicken to a plate, garnish with scallions, and serve.

_______________________________

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Tagged as: Appetizers, Chicken, Chinese, Recipes

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Pok Pok Wings (Vietnamese Fish Sauce Wings)

Pok Pok Wings pictures (1 of 4)

Pok Pok—the pounding sounds that a pestle made against a mortar during the making of Som Tam (Thai green papaya salad)—is a rising restaurant empire in the United States. A humble start in Portland, Oregon, Pok Pok has expanded to New York City, the culinary capital of the United States, with the launch of Pok Pok NY and Pok Pok Wing. Recently, renowned food writer Francis Lam wrote a fascinating piece on the New York Times and described Andy Ricker’s arrival to New York as “…the Beatles were about to touch down at Kennedy.” Pok Pok wings are legendary and much celebrated in the foodie world; in fact, it’s the single commodity that has pretty much launched the growing empire of Pok Pok.

I have never been to the original Pok Pok, nor have I been to the newly opened Pok Pok NY and Pok Pok Wing. But I have long wanted to taste these famous wings. My friend Brian L, a Portand resident and mega foodie once told me that those Pok Pok wings were addictive and absolutely delightful. If I can’t make it to any of the Pok Pok restaurants, I have to try making it.

Lucky for me, a quick Google search for Pok Pok wings pulls up Andy Ricker’s recipe, published on the Food & Wine magazine. Named after the Vietnamese chef who created this recipe, these Pok Pok wings are called “Ike’s Vietnamese Fish Sauce Wings.” I glanced through the ingredients and method. It was simple enough to make, so out I went gathering the ingredients, marinated the wings, deep-fried and glazed with the sauce. Voila, Pok Pok has landed in Orange County.

As I have mentioned, I have never tried the real Pok Pok wings, so I could only imagine they would taste better than my adapted version. The wings are crispy, deeply flavorful, a tad salty but sweet at the same time, with the brilliant garlicky aroma and flavor from the deep-fried garlic. I was hooked.

The only thing that I felt iffy about was the the fish sauce marinade, which is re-used as a glaze and tossed with the chicken wings before serving. It was a little disturbing to me, even though the sauce is boiled, hence there is really no hygiene concern. I have provided an alternative method in my Pok Pok wings recipe below. Now that I have tasted the goods, I just can’t wait for the Pok Pok cookbook. I know it’s going to be great, and even more so because my good friend Austin Bush is the food photographer of the cookbook.

(Click Page 2 for the Pok Pok Wings Recipe)

Pages: 1 2

Vietnamese cuisine is gaining popularity in the United States and the world, so today, I invited Todd and Diane of White on Rice Couple to share a delicious Vietnamese recipe with us: Goi Cuon Thit Heo Nuong (generally known as “Goi Cuon”) or Vietnamese fresh spring rolls with a killer hoisin peanut dipping sauce (my personal favorite!). Please welcome White…

I love fish, but I don’t eat enough of them here in the United States; I can hardly find the ones I love most. Growing up in Malaysia, fresh fish is abundant. There are all kinds of fish available in the wet market–big, small, tiny, deep-sea, or fresh water.  I prefer smaller and tiny fish, deep-fried to crispy goodness that…

I am a huge fan of Vietnamese spring rolls, or cha gio, roughly means “minced pork rolls” in Vietnamese language. I don’t like most Chinese spring rolls or egg rolls served in the United States. They are mostly bad, filled with vegetables flavored with MSG. Some of them even taste like they are infused with a dose of antibiotics. I…

Vietnamese BBQ  Shrimp Vermicelli or Bun Tom Heo Nuong is one of my favorite Vietnamese bun dishes. If you have tried Vietnamese food, I am sure you are familiar with bun, or dry rice vermicelli in nuoc cham (fish sauce) and topped with either grilled pork (thit), BBQ shrimp, sugarcane shrimp (chao tom), cha gio, tau hu ky, or a…

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Third Sunday in June

Today is the first Father’s Day that I am spending without one of the most important people in my life. It feels odd and quiet around here. Though I’d still like to think that he’s somewhere watching over me, maybe enjoying a nice juicy steak off the grill while we’re at it.

This line from a James Wright poem, borrowed from the dedication page of Molly Wizenberg’s A Homemade Life, sums it up best.

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Basil Poached Apricots a la Mode – A 6 year old romance

I’ve always had a romance with apricots since I was about six years old. If a young child ever knew the feeling of love and obsession, it was me and a hidden apricot tree in Reno, Nevada back in the 70's. Those memories of racing heart beats, sweaty palms and nervous butterflies-in-the-stomach feelings are still so clear to me after all these years.

Almost every weekend, my parents would head to their friends house for weekly dinner parties. I don’t remember much of the hosts nor their nourishing dinner gatherings. Mom and Dad would always reminisce about how much they loved these friends and their loving hospitality. But what I did remember, clearly, was a lonely apricot tree that grew at the back of their mobile home.

This mobile home park was rather bare bones. It was in the middle of the dry, desert shrub community of Reno, specifically Carson City, Nevada. If any of you have ever been to Carson City back in the 70's, you’ll remember that aside from the bustling casino’s of downtown Reno, Carson city inherited all the dry hills, tumble weed, dirt roads and mobile homes of the area. My family lived in one of those mobile homes and pretty much everyone we knew back then inhabited one of these “cardboard houses”.

What I loved most about these friends mobile home was the apricot tree that was dripping with fruit in late spring. My first encounter of the tree was when I chased a ball that my friend kicked behind the mobile home. The branches dotted with small orange fruit was so striking against the hot, dry evenings. The velvety skin was something I had never experienced before.

I remember being so taken by a tree with edible fruit that I completely forgot about the ball that I was to retrieve. My arms reached for the lower branches and the ripe apricots literally fell off the branches to the most delicate touch. The warm, soft, sweet fruit was such a surprise and I kept stuffing my mouth till I couldn’t eat anymore.

I brought in a handful of the fruit to my parents and asked what they were called. Even for them, it was the first time they’d ever seen such fruit. The hosts didn’t know what they were called in Vietnamese, but in English, they were called apricots.

Ah, apricots. That’s what they’re called. My obsession and romance with them began.

My visits to this mobile home was never the same for the following weeks. This tree was seriously my first childhood crush. I couldn’t wait to get to the house and visit the tree, hug it’s branches and reap the sweet gifts it saved for me.

Even till this day, I can spot an apricot tree from a long distance away. The grown form, branching shape, leaves in both leafing and dormant stages can’t pass my eyes. If it’s in fruit, you can bet I can spot it a mile away. And every time I spy a fruiting apricot tree, I always remember my first love of that lonely apricot tree and dream that one day, I’ll be able to grow one for myself.

Until then, I’ll continue to eat them as fresh as possible when the season arrives. But when I get an abundance of apricots, I enjoy poaching them with a touch of basil. The floral notes combined with the sweet apricots is heaven, especially on top of a scoop of vanilla ice cream.

This poached apricot recipe is decided to that one apricot tree that changed the life of a 6 year old.

hugs,

diane

Yield: 6 Servings

Total Time: 30 Minutes plus cooling time

Apricots will be best poached when nearly fully ripe. We use basil blossoms from the garden, but if you can't get any, feel free to use Italian basil leaves instead.

1 lb Apricots, halved & seeded1 1/2 c Water1 1/2 c Sugar1/4 c HoneyHandful Basil Blossom topsVanilla Ice CreamCombine water, sugar, honey, and basil blossoms in a medium saucepan. Bring to a boil, stirring occasionally to help sugar dissolve evenly.Add apricots, reduce heat to medium to medium-high, and poach for 2-4 minutes or until soft but still intact.Using a slotted spoon, gently remove apricots. Strain and place on a plate to cool. (Apricots are nice served slightly warm, at room temp., or chilled. We vary it depending on the weather. The warmer the day, the cooler we like them. If serving chilled, place plate in refrigerator until ready to serve.)While apricots cool, increase heat to high, and reduce down poaching liquid, caramelizing the liquid. Skim any scum that develops and occasionally brush sides of pan with a brush dipped in cold water. Reduce to about 1 cup, or until caramel is a nice golden color *See Note 1. (you may have to remove from heat occasionally to allow bubbles to relax so you are able to check caramel's color). Set aside to cool, or quicker service is needed, cool in an ice bath.If desired, cut apricots into quarters, or else just serve as halves. Serve with ice cream and caramel sauce drizzled over the top. Garish with basil blossoms.

Note 1.

If you cook the caramel down too much and it is too thick after cooling, add some hot water back into the caramel to create the thickness you prefer.

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Chef’s Choice Waffle Cone Maker Giveaway

I am partnering with my friends at Big Kitchen to giveaway a Chef’s Choice Waffle Cone Express Maker. There will be one (1) winner whom will receive one (1) Waffle Cone Express Maker. The total suggested retail value of the Chef’s Choice Waffle Cone Express Maker is US$49.99.

Enjoy rich ice cream cone flavors right in your own home. This waffle cone maker features an advanced professional baking system that delivers homemade, freshly baked sugar cones in just 2 minutes. It comes equipped with a cone-form to help make rolling uniformly shaped cones easy. The Model 838 has “baking” and “ready” lights, a color-select dial, instant temperature recovery for continuous baking and an easy-clean overflow channel. A unique locking latch guarantees uniform thickness and perfect baking. The built-in cord storage compartment lets you conveniently store this cone maker in a space saving, upright position.

Eligibility: United States only. Closing Date: July 22, 2012, 11:59 pm PST. Winner will be randomly selected and contacted via email on July 23, 2012. The prize is proudly sponsored by Big Kitchen. To enter, please follow the steps below.

Eligibility: United States only.

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Like Rasa Malaysia on Facebook. (Click on the Like button below. If you don’t have Facebook, skip this step.)

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Follow Rasa Malaysia on Twitter. (Click on the Follow @rasamalaysia button below. If you don’t have Twitter, skip this step.)

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Follow Big Kitchen on Twitter. (Click on the Follow @BigKitchenStore button below. If you don’t have Twitter, skip this step.)

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Fill in the form below. You can enter to win using this form every day.

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Ever since I set eyes on Annie’s marble cake post, the image of her rich, buttery, chocolaty marble cake has made quite an impression on me. Annie is a superb baker and she once shared her aunt’s butter cake recipe with me that had me oooh and ahhh for the delicious great taste. I know her marble cake recipe will…

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The Chinese Takeout Cookbook now on Amazon!

I have some exciting news to share! My cookbook is now finally available on Amazon! Entitled The Chinese Takeout Cookbook, it’ll be released on December 11, 2012 and will feature 80+ recipes for making Chinese takeout better at home, using all-natural ingredients and tried-and-true methods.

I’ve been very giddy since seeing it on Amazon over the weekend at a friend’s house. Almost two years ago, in July of 2010, I started working on a book proposal with an idea in mind for a cookbook that celebrates Chinese food in the US. Still, it was unfathomable how quickly this would all take shape (with all the recipe testing and photography and food-styling) and that two years later I’d be jumping up and down in excitement seeing my book available for pre-order.

It’s been a crazy, fun, intense, caffeine-fueled two years, and I’m so happy you guys have been along for the ride! It’d be so wonderful and a huge help if you could check out the cookbook and “like” on Amazon. Thank you so much for being a part of this journey!

Tagged as: News

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Tofu Frying Tips

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June 11, 2012Tofu Frying Tips

A few weeks ago, Phuong asked for tips on how to fry tofu well. Her husband said that Phuong’s deep-fried tofu was on the dry side. First of all, Phuong’s husband is a very lucky man that his wife deep-fries tofu at home! Secondly, I understand Phuong’s plight because I  used to suffer it too. But once I set out to write the tofu book, I gained insight -- through lots of tinkering and practice -- into how to fry up delicious tofu.

Why fry tofu? Cooking tofu in hot oil creates a wonderful chewy-crisp coating on each piece, adds a rich fattiness, and creates a lovely golden color. It makes tofu sturdier for all kinds of cooking methods – such as simmering, stir-frying, and grilling. Frying tofu is a great way to advance prep your tofu. Once tofu is fried, you can keep it refrigerated for days. Cook tofu dishes with little fuss. No draining needed as the tofu is ready for action!

Many Asian tofu recipes call for fried tofu so I urge you to overcome any fears of frying. Asian markets and tofu shops sell fried pre-fried tofu. But aside from Japanese abura-age (puffy fried tofu squares or rectangles), I fry my own. That way, I know that my oil is clean and I can control the size of the pieces that I fry.

Types of frying: You have two basic choices when frying tofu. Deep-frying and shallow-frying yield the tastiest fried tofu because the pieces are completely exposed to hot oil.  They’re easy, fast, and not overly dramatic tofu cooking methods.

Panfrying tofu does not create an even crisp texture all over the tofu pieces but you use less oil and can fry slabs that are a bit larger; however, too large of slabs (e.g., what you may put on a burger) can be unwieldy. Expect some sputtering when panfrying because the tofu is not quickly coated and sealed in hot oil. For that reason, be sure to blot excess moisture from the surface of the tofu pieces before panfrying.

Choosing tofu texture for frying: In general, I fry firm or extra firm tofu, which have less moisture than medium/medium-firm/regular tofu. The latter types of softer tofu are great for batter coating and deep-frying. Here’s a fabulous example from page 116 of Asian Tofu, in which the tofu turns a little custardy under its sheath of crispness. Terrific with a dunk in chile soy sauce. For Japanese agedashi tofu (page 70) that’s coated in potato starch, I turn to firm tofu because the starch soaks up a lot of moisture.

Super-firm tofu will turn crouton-like, which is nice for the little rods that go into a delicious classic pad Thai (see page 184). If you need assistance on figuring out tofu textures watch this video, which is in the enhanced tofu ebook.

Drain, Soak, or Press Tofu? You want to remove some moisture from the tofu but don’t have to render it super dry. If the tofu is coated with batter, just let it drain on a dishtowel. I like to soak the tofu in salted water to season it and facilitate draining. When deep-fried or shallow-fried, the salted, soaked tofu turns an even gold color quickly and the inside remains soft and not dried out. Flavorwise, the tofu is very lightly seasoned but your dish will be tastier in the end.  

I don’t often press tofu to drain it for frying because draining or soaking does the trick.

Type of oil to use for frying tofu: Canola is great and so are vegetable/soybean oil and refined peanut oil. In general, choose a neutral-flavored oil that has a high smoking point. That is, don’t deep-fry with sesame oil. After deep-frying, let the oil cool, then strain it through paper towel, saving it for another use. Discard used oil when it has darkened or smells off.

Oil temperature for frying tofu: A deep-fry thermometer is the best tool for gauging oil temperature because you want a moderately-high temperature (360-375F) to quickly fry the tofu. My favorite thermometer is one that can clip onto my wok. Right now, I reach for this one most. (Complain to the Taylor if the numbers disappear after washing; they sent me a new one and it’s worked fine for years.)

Don’t crowd the pan or the oil temperature will lower too much. Prolonged frying can dry out tofu if too much moisture is drawn out of the tofu. Aim to do it quickly. 

What to fry tofu in: Use a wok to deep-fry if you want to save on oil. A deep skillet works well. You can even fry in a medium saucepan, if you want. 

Advance frying: Unless a recipe requires the immediate crispness of fried tofu, you can deep-fry a big batch and refrigerate it for five (5!) days.

People are always amazed that I deep-fry as much as I do. With some practice, you’ll be frying up batches of tofu in no time. It’s absolutely delicious minutes after it’s out of the oil. Maybe fry a some extra to sneak a nibble or two? That's the cook's bonus.

If you have extra tips or questions, pose them below.

Related post: 

Smart Ways to Stir-Fry TofuTofu, Kimchi and Bacon Taco RecipeChinese Fermented Black Bean Magic (plus recipes)Fried Tofu and Egg Pancake Recipe (Tahu Telur)

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Comments Tofu Frying Tips

A few weeks ago, Phuong asked for tips on how to fry tofu well. Her husband said that Phuong’s deep-fried tofu was on the dry side. First of all, Phuong’s husband is a very lucky man that his wife deep-fries tofu at home! Secondly, I understand Phuong’s plight because I  used to suffer it too. But once I set out to write the tofu book, I gained insight -- through lots of tinkering and practice -- into how to fry up delicious tofu.

Why fry tofu? Cooking tofu in hot oil creates a wonderful chewy-crisp coating on each piece, adds a rich fattiness, and creates a lovely golden color. It makes tofu sturdier for all kinds of cooking methods – such as simmering, stir-frying, and grilling. Frying tofu is a great way to advance prep your tofu. Once tofu is fried, you can keep it refrigerated for days. Cook tofu dishes with little fuss. No draining needed as the tofu is ready for action!

Many Asian tofu recipes call for fried tofu so I urge you to overcome any fears of frying. Asian markets and tofu shops sell fried pre-fried tofu. But aside from Japanese abura-age (puffy fried tofu squares or rectangles), I fry my own. That way, I know that my oil is clean and I can control the size of the pieces that I fry.

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