Burmese Tofu Crispy Dippers
Burmese Tofu Crispy Dippers are light and crispy on the outside and wonderfully soft and delectable on the inside. A great vegan option when you're in the mood for something fried, battered, and fishy.
You'll need 1/4 of a batch of Burmese Tofu (recipe here).
Ingredients
Instructions
Cut up Burmese tofu into 1 inch wide sticks. Size them based on your preference and the size of your cooking pot.
Mix the other ingredients together. Gently press the a tofu stick into the flour mixture, repeating on each side. Continue with the rest, then repeat once more.
Heat your oil in a saucepan on medium high. Test that the oil is hot enough by carefully dropping in a small piece of tofu. The oil will bubble up immediately around the tofu if it is hot enough, but don't let the oil smoke.
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Notes
IMPORTANT! Fresh Burmese Tofu is sometimes too soft to fry. For this recipe, it's ideal to let your fresh Burmese Tofu sit in the fridge for 2 - 3 days, draining the water as it leeches out during that time. The resulting tofu will be firmer and easier to handle.Alternatively, reduce the amount of water when making your Burmese Tofu by 25%. This will create a firmer tofu (though may be more difficult to deal with during the cooking stage).
Notes
IMPORTANT! Fresh Burmese Tofu is sometimes too soft to fry. For this recipe, it's ideal to let your fresh Burmese Tofu sit in the fridge for 2 - 3 days, draining the water as it leeches out during that time. The resulting tofu will be firmer and easier to handle.Alternatively, reduce the amount of water when making your Burmese Tofu by 25%. This will create a firmer tofu (though may be more difficult to deal with during the cooking stage).
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