Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup lime juice
- 1/4 cup vegetable oil
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
Step-by-step instructions:
1. Cut the tofu block into small cubes and set aside.
2. In a shallow dish, mix together the cornstarch, flour, chili powder, garlic powder, salt, and black pepper.
3. In another shallow dish, pour the lime juice.
4. Dip each tofu cube into the lime juice, then coat it in the cornstarch mixture.
5. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.
6. Once the oil is hot, carefully drop the coated tofu cubes into the oil using a slotted spoon or spider strainer.
7. Fry the tofu cubes for 3-4 minutes or until golden brown and crispy.
8. Use the slotted spoon or spider strainer to remove the tofu cubes from the oil and place them on a paper towel-lined plate to drain excess oil.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 11g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 320mg
- Total carbohydrate: 16g
- Dietary fiber: 1g
- Sugars: 0g
- Protein: 6g
Substitutions for ingredients:
- Cornstarch can be substituted with potato starch or arrowroot powder.
- All-purpose flour can be substituted with rice flour or chickpea flour.
- Lime juice can be substituted with lemon juice or orange juice.
Variations:
- Add 1 tsp of cumin powder to the cornstarch mixture for a smoky flavor.
- Use lemon pepper seasoning instead of chili powder for a milder taste.
- Add 1 tsp of honey to the lime juice for a sweet and tangy flavor.
Tips and tricks:
- Make sure to drain and press the tofu before cutting it into cubes to remove excess water.
- Use a slotted spoon or spider strainer to remove the tofu cubes from the oil to prevent them from breaking apart.
- Serve the tofu curd balls immediately after frying for the best texture.
Storage instructions:
- Store leftover tofu curd balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tofu curd balls, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the tofu curd balls on a platter with a dipping sauce on the side.
- Garnish with chopped cilantro or green onions for a pop of color.
Garnishes:
- Chopped cilantro
- Green onions
- Sesame seeds
Pairings:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
- Pair with a side salad for a lighter option.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Side salad
Troubleshooting advice:
- If the tofu curd balls are not crispy, increase the oil temperature or fry them for a longer time.
- If the tofu curd balls are too salty, reduce the amount of salt in the cornstarch mixture.
Food safety advice:
- Make sure to handle the hot oil with caution and keep children and pets away from the frying area.
- Use a thermometer to check the oil temperature to prevent oil splatters and burns.
Food history:
- Tofu originated in China over 2,000 years ago and has since become a staple in many Asian cuisines.
- Fried tofu curd balls are a popular street food in Taiwan and are often served with a spicy dipping sauce.
Flavor profiles:
- Spicy, tangy, and crispy.
Serving suggestions:
- Serve the tofu curd balls as an appetizer or snack.
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