Dish of Deep Fried Shan Tofu with Dip
(click to enlarge)

Deep Fried Shan Tofu


Burma
Serves:
Effort:
Sched:
DoAhead:  		 6 app
**
20 min
Most		 An excellent appetizer, combined with your dip of choice. It presents contrasting textures and flavors, and is vegetarian too. It is quick and easy, but best to make the Shan Tofu a day ahead (also quick and easy).

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Shan Tofu (1)
-- Dip
Chili Garlic Sauce (2)
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Oil, deep fry
Prep   (5 min)
  1. Slice SHAN TOFU as desired. Unless sliced very thin the pieces will have a soft center. I usually slice about 3/16th of an inch thick. Cut slices into rectangles or triangles of your choice.
Run   (about 20 min)
  1. In a wok or kadhai, bring Oil about 1-1/2 inches deep to a frying temperature of about 370°F/190°C.
  2. Working in batches so they aren't crowded, fry Tofu Pieces until puffy and light golden, a bit darker at the edges. Keep tumbling them with your spider so they brown on both sides.
  3. Hoist Tofu out with your spider, letting drain a few seconds and dumping onto paper towels.
  4. Serve Tofu warm or at a warm room temperature with Dip of your choice.
NOTES:

  1. Shan Tofu:

      This is more related to Polenta than to soybean tofu. You can't buy it, but it's very easy to make by our recipe Shan Tofu. Use the 2-1/2 cup formula because you want it quite firm for this recipe.

  2. Chili Garlic Sauce

      This is our run-away choice for just about anything Burmese (and beyond). It is not really chili-hot, unless you want it to be, and is easy to make by our recipe Chili Garlic Sauce.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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