Served as main course. Vegetarian dish. Speciality: Low Sodium, Low Cholesterol and Reduced Carbs of Very Low Carbs diet.

Japanese

1 (250 gm) package of Regular Firm Tofu

600 ml Vegetable Oil

Remove the excess moisture from the block of tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for an hour or two. Now cut the tofu block into triangle shapes, about two inches long. Pour the oil into the wok and heat,when you dip a chopstick into the heated oil and bubbles rise from it the oil is ready for use. If the oil smokes it is too hot. Using the wok's spatula, slide the tofu triangles one at a time into the hot oil. Fry on both sides until golden brown. Scoop the triangles out of the wok and allow them to drain on the wok's draining grill (or place on paper towels). Once the triangles are drained and cool, it's a good idea to give them a second deep frying. This deepens their golden color and makes them nice and crisp. Place once again on the grill to drain and cool. The final step requires that you place the fried tofu triangles in a colander and run very hot water over them. Pat dry the tofu and serve with rice or noodles and a little shoyu, or use the fried tofu in another recipe.

Preparation time: 1 hours

Cooking time: 1 1/2 hours

Serves: 2

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