How unhealthy is deep fried tofu?

Question

if its fried in olive oil or peanut oil, is it that bad?

Answer 1

As with deep frying anything, it's probably unhealthy if you eat it everyday and no matter what type of oil you use.

1. You're adding extra fat into your diet.
2. High heats can cause oils to break down... decreasing the benefits of the "good" oils.

Eating it occasionally probably won't hurt you... especially if you're a vegetarian.

Answer 2

If it's fried in olive oil it wouldn't be bad at all. In peanut oil it's still pretty good for you! That's assuming the oil is fresh, and has not been used for frying foods that would transfer bad fats to the oil!

Now it's time to correct some mis-conceptions...

Olive oil works GREAT for deep-frying!! It's standard, cheapo, acidic extra virgin olive oil that has a low smoke point. I guess I have to point out that Italians have been using virgin olive oil for deep frying for centuries, it has a *higher* smoke point than rapeseed (canola) oil! Pure(pomace) and extra light olive oil have a higher smoke point than peanut oil also!
Peanut oil is popular for deep frying because it gives fried foods a crackly crust. Deep frying with olive oil gives foods (including tofu) a softer crust, many people consider that a drawback, I consider that an asset with softer foods like tofu!

Tofu is NOT a sponge! Yes, it can absorb flavors when marinated, but tofu spends less than 3 minutes in a deep fryer and it's high moisture content blocks frying oil from being absorbed. The only way to get fried tofu to become greasy is to leave it in the fryer until all the bubbling has stopped. You wouldn't eat it like that anyway since tofu abused in that manner is rock hard!

What about Canola oil? Just have fun with the third link. One of your answerer's might want to investigate epidemiological links between it's use and the rise in human allergy rates!

As for the slanderous comments about tofu... Someone has read a book written by an acquaintance of mine. Kaayla Daniel is a fellow Texan and she was paid to write a smear piece on soy. She is member of the Weston A. Price Foundation which was set up to push meat and dairy and supports most of the anti-soy websites through sponsorship and/or donations.

Answer 3

the tofu it self are healthy food but the oil are the most problem during deep fried, some of deep fried tofu if you bought in store or market are use oil for deep fried so many time and become unhealthy. the oil sometimes add with sodium or salts and other ingredients.

Answer 4

This Site Might Help You.

RE:
How unhealthy is deep fried tofu?
if its fried in olive oil or peanut oil, is it that bad?

Answer 5

I've heard (though I dont' know if it's true) that PROPERLY deep fried food isn't that unhealthy. To be properly deep fried, it is cooked in VERY hot oil, very quickly. The oil supposedly doesn't soak in, because the outside is immediately seared.

Personally though, I've never eaten anything deepfried that wasn't oily inside, so I dont know. It makes sense... but maybe I've just never had anything "properly" deep fried.

Answer 6

less healthy than baked tofu, infinitely more healthy than a deep-fried twinkie. I'd say go ahead and indulge every now and then.

Also, don't deep-fry in olive oil, the smoke point is too low. Use peanut (if you like the taste) or canola.

Answer 7

You should not heat up Olive Oil over 400 F. This negates the healthy quality of olive oil (turns from HDL to LDL).
Canola is apparently the "healthier" choice for deep frying.

In my opinion, eating anything deep fried is Bad News, but I do love Pakoras and Samosas.

Answer 8

tofu is like a sponge, it absorbs everything, even oil. if you go out to eat, ask for it steamed. if they make the tofu at the restaurant, it will most likely be tasty even if its not fried.

Answer 9

dont try in olive oil, it can't stand the high temp and it'll be really bad

its not smart to eat fried food, but fried tofu is oooo soooo gooood

Answer 10

No matter what oil you use, deep frying turns the most healthy food into a carcinogenic.