150 gram Extra firm tofu-cut in cubed or triangle shape
200 milliliter Vegetable oil
1/4 teaspoon Bouillon powder (Vegan)
1/4 teaspoon Salt
1/4 teaspoon Ground black pepper.
-Lay the tofu on the clean surface i.e., chopping board, plate. Use the kitchen towel to absorb the liquid as much as you can. I press the tofu for approx 2 hours prior to cooking.
-Season the tofu with the bouillon powder, sea salt, and ground black pepper.
-Heat the oil to 170 celsius. Fry the tofu chunks until they become golden brown and looks crispy from outside. Usually approx 3-5 minutes.
-Remove and put the cooked tofu on the dry kitchen towel to absorb the excess oil.
-Serve immediately with sweet chili sauce.
– Don’t have a cooking thermometer nor deep fat fryer! Use the small milk pan instead. Then Put the tofu while the oil gently bubble. Think about champagne bubbly. Make sure you keep an eye on the frying tofu at all times.
-I tended to press the tofu to release the liquid, prior to the cooking. Click here to see how. How to press the tofu. The less moisture, the crispier it will become.
-There are many vegan recipes on this website. Click here and enjoy Easy Thai Vegan recipes.