Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1 cup of sugar
- 1/2 cup of water
- 1/4 tsp of salt
- 1/4 tsp of cream of tartar
- 1/4 tsp of vanilla extract
- 1 egg yolk
- 1/4 cup of cornstarch
- Oil for frying
Special equipment needed:
- Deep fryer or a deep pot for frying
- Candy thermometer
Step-by-step instructions:
1. Drain the tofu and cut it into small cubes. Set aside.
2. In a saucepan, combine the sugar, water, salt, and cream of tartar. Cook over medium heat, stirring constantly, until the sugar dissolves.
3. Add the vanilla extract and continue cooking until the mixture reaches 240°F on a candy thermometer.
4. Remove the saucepan from the heat and let it cool for a few minutes.
5. In a small bowl, whisk the egg yolk until it is frothy.
6. Slowly pour the sugar mixture into the egg yolk, whisking constantly.
7. Add the cornstarch and whisk until the mixture is smooth.
8. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and becomes translucent.
9. Remove the saucepan from the heat and let it cool for a few minutes.
10. Dip the tofu cubes into the mixture, making sure they are coated evenly.
11. Heat the oil in a deep fryer or a deep pot to 375°F.
12. Fry the tofu cubes in batches until they are golden brown and crispy.
13. Remove the tofu cubes from the oil and drain them on a paper towel.
14. Serve the Foi Tong with Tofu hot or cold.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Cook the sugar mixture until it reaches 240°F on a candy thermometer. Fry the tofu cubes in oil heated to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 360
Fat: 7g
Saturated Fat: 1g
Cholesterol: 47mg
Sodium: 159mg
Carbohydrates: 72g
Fiber: 1g
Sugar: 56g
Protein: 4g
Substitutions for ingredients:
- You can use soft tofu instead of firm tofu.
- You can use lemon juice instead of cream of tartar.
- You can use almond extract instead of vanilla extract.
Variations:
- You can add food coloring to the sugar mixture to make the Foi Tong with Tofu more colorful.
- You can add chopped nuts or sesame seeds to the sugar mixture for a crunchy texture.
- You can add coconut milk to the sugar mixture for a tropical flavor.
Tips and tricks:
- Make sure the tofu cubes are dry before dipping them into the sugar mixture.
- Use a slotted spoon to remove the tofu cubes from the sugar mixture to avoid excess coating.
- Fry the tofu cubes in small batches to avoid overcrowding the fryer or pot.
- Serve the Foi Tong with Tofu with a drizzle of honey or maple syrup for extra sweetness.
Storage instructions:
Store the leftover Foi Tong with Tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Foi Tong with Tofu in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Foi Tong with Tofu on a platter with a sprinkle of powdered sugar and a few fresh berries.
Garnishes:
Garnish the Foi Tong with Tofu with a few mint leaves or a sprinkle of chopped nuts.
Pairings:
Pair the Foi Tong with Tofu with a cup of hot tea or coffee.
Suggested side dishes:
Serve the Foi Tong with Tofu with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the sugar mixture becomes too thick, add a tablespoon of water and whisk until it becomes smooth.
- If the tofu cubes become too soggy, increase the heat of the oil and fry them for a shorter time.
Food safety advice:
- Use caution when working with hot oil to avoid burns.
- Make sure the sugar mixture reaches 240°F to ensure it is cooked properly.
Food history:
Foi Tong is a traditional Thai dessert made from egg yolks and sugar. It is often used as a filling for other desserts, such as mooncakes and pastries.
Flavor profiles:
The Foi Tong with Tofu is sweet and crispy with a creamy texture from the tofu.
Serving suggestions:
Serve the Foi Tong with Tofu as a dessert or a snack.
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Region: Chinese