Slow Fried Tofu
Although it takes longer to cook, tofu retains more of its texture when it is deep-fried without a starch coating.
1 block firm tofu
4–5 cups oil for deep-frying
Drain the tofu and cut into cubes.
Add oil to a preheated wok and heat to 350°F. When oil is hot, add the tofu.
Deep-fry until the cubes turn a golden brown. (This will take about 10 minutes.) Drain the deep-fried tofu on paper towels.
Soft and Firm Tofu
Soft tofu is also known as silken tofu. It is used mainly in desserts — its soft texture doesn't hold up well when fried. Soft tofu contains less protein than firm tofu but has a creamy texture that makes it perfect for shakes and puddings.
Thicker and denser than soft tofu, firm tofu can hold its shape in soups and stir-fried and deep-fried dishes. It can even be used in recipes normally requiring the extra-firm texture of pressed tofu when it is pressed and drained for 2 hours or more. Firm tofu should always be drained for at least 20 minutes before using.