Puning Fried Tofu
A traditional Chaoshan specialty, Puning fried tofu features a crispy exterior and tender interior, served with a chive-salt water dip that enhances its delicate flavor.
Ingredients
5 items- Puning tofu 500 g
- Chinese chives 50 g
- Salt 1 teaspoon
- Water 100 ml
- Cooking oil 500 ml
Nutrition
Steps （6 steps）
Cut tofu into 2 cm cubes. Soak in lightly salted water for 15 minutes, then drain and pat dry with paper towels.
Wash and chop chives finely. Place in a bowl, add 1 teaspoon salt and 100 ml cool boiled water, stir to make the dipping sauce. Set aside.
Pour 500 ml oil into a wok. Heat over high heat to 160°C (when chopsticks dipped in oil produce steady bubbles), then reduce to medium heat.
Gently place tofu cubes in the oil, not too many at once. Fry over medium heat for 5 minutes until golden brown, then remove with a slotted spoon.
Increase heat to high to raise oil temperature to 200°C. Return tofu to oil and fry for 30 seconds until extra crispy. Remove and drain.
Arrange the fried tofu on a plate and serve with the chive-salt water dip.
Tips
Soaking in salted water enhances flavor and prevents tofu from falling apart during frying. The double-frying step is crucial for achieving a shatteringly crisp crust. Add minced garlic or chili to the dipping sauce for extra kick.
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