Deep-Fried Bean Curd - Tofu Puffs (Tow-hu Tawt)
Tofu puffs (tow-hu tawt in Thai) are deep-fried cubed or triangle-cut pieces of bean curd found in Asian supermarkets in the refrigerated section. Other names include bean kow. Deep-frying makes the tofu very chewy and absorbent, making them a perfect ingredient in stews. Light and spongy with hollow centers tofu puffs are also ideal for stuffing. Stored refrigerated up to the expiration date on the package or about 3 days once opened kept in an air-tight container. They can also be frozen for up to 3 months without changing the texture, unlike other types of tofu. Defrost before use for best results.
If you are unable to purchase Tofu Puffs locally you can also make your own Fried Tofu. The texture may not be quite as light and spongy, but the texture and taste will still be delicious and perfect for our Kai Pa-loh Five Spice Pork and Egg Stew recipe. Tofu puffs could also feature in vegetarian versions of your favorite Thai dishes.
- 1 block of fresh firm tofu
- 3/4 cup cooking oil (soybean, corn or palm)
- Press tofu block between layers of a clean kitchen towel, weighted down by a cutting board and heavy cans (or a granite mortar and pestle also works well) to extract the water for 30 minutes or longer.
- Once dry, cut the tofu into equal pieces about 1-1 1/2 inches in width and length (depending on the size of the block of tofu). Pat dry.
- Heat cooking oil in a wok over medium heat until almost smoking.
- Carefully add the tofu pieces into the wok and fry until golden brown, turning to brown both sides. Remove with a slotted spoon or wire mesh strainer to drain on paper or clean cloth.
- Add to your favorite Asian and Chinese recipes like our Kai Pa-loh Five Spice Pork and Egg Stew recipe.
Approximately 4 servings.
Recipe Copyright © 2010 Temple of Thai
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