Classic Crispy Silken Tofu (Đậu Hũ Non Chiên Giòn)
Món truyền thống · Vietnamese
This is the quintessential Vietnamese dish of silken tofu, lightly fried until golden and crispy on the outside, while remaining incredibly soft and delicate within. It's often served with a savory dipping sauce.
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Nguyên liệu
- Silken tofu2 blocks (approx. 300g each)
- Cornstarch1/2 cup
- Vegetable oilfor frying
- Salt1/2 teaspoon
- Waterfor rinsing
Các bước
- 1
Gently rinse the silken tofu blocks under cold water.
- 2
Carefully cut the tofu into bite-sized cubes (about 1.5-inch).
- 3
Pat the tofu cubes very dry with paper towels. This is crucial for crispiness.
- 4
Place the cornstarch in a shallow dish. Lightly season the cornstarch with salt.
- 5
Gently toss the dried tofu cubes in the seasoned cornstarch, ensuring each piece is evenly coated.
- 6
Heat about 1-2 inches of vegetable oil in a wok or deep skillet over medium-high heat until shimmering (around 350°F or 175°C).
- 7
Carefully add the coated tofu cubes to the hot oil in batches, ensuring not to overcrowd the pan.
- 8
Fry for 3-5 minutes per side, or until golden brown and crispy.
- 9
Remove the fried tofu with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
- 10
Serve immediately, optionally with a side of nuoc cham or your favorite dipping sauce.
