how to make tofu at home but can be fried nicely?

Question

I've been trying to make a tofu at home that can be fried nicely but end up the fried tofu is very hard outside (thick skin) and very watery inside. Is there any method to make it crispy for the outside skin and empty inside so the result will like a ball. Thanks a lot for the answer.

Answer 1

Your thinking of the Japanese style tofu right?

well you will need the special Japanese tofu that comes in a tube...or the regular type depending on what you want to do with the puffs. The tube tofu is a lot drier then the normal tofu and comes out a puff when you fry it. Check out some Japanese websites or Asian supermarkets for the real name. I'm pretty sure it's a yellowish color if that helps. I would tell you the name but I live in China and I lived in Japan so I couldn't read the package. Or the other kind is to use the block and squeeze the water out.

Depending on where you live it might be hard to find...but if you live in Los Angeles then try Little Tokyo or around the Torrance area- since they have the most Asian supermarkets I know of.

Answer 2

You will need firm tofu and yes, you may have to press some of the moisture out of it still. I have heard that coating it with panko bread crumbs before frying it makes it have a really crispy crust on the outside. I haven't tried that yet, but it sounds yummy.