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Method:
Cut tofu into 8 equal portions.
Soak tofu in salt water before cooking to maintain its freshness and
texture when handling. The tofu will not break easily when
slicing or deep-frying. Traditional tofu is better, packaged
tofu does not absorb well. Combine cornstarch and yam flour well
and coat tofu evenly with flour mixture. Let tofu sit for a
minutes after coating with the flour mixture until set. The skin
will not fall apart when deep-frying. Heat 4 cups of oil in wok,
deep-fry tofu in smoking oil until surface is crispy. Remove to
plate and drizzle with five-flavor sauce. Or serve five-flavor
sauce on the side as a dip.
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