Fried Tofu Puffs 1 block soft tofu vegetable oil for frying Please support the channel through my Patreon page: www.Patreon.com/eastmeetskitchen Music: Carefree by Kevin MacLeod
I can't believe it was that simple to make. I've been wasting so much time trying to find a place that sells these tofu puffs when I could have been making them myself. Why didn't I try to make them before? I feel like an idiot.
Omg me too guys. Theres a restaurant chain here that use it and Its the best tofu I've had!! All other tofu tastes so bland to me. Anwyays I went as far to email the restaurant to ask how they make it and ofcourse they didnt want to tell me. Then a vegan blogger told me what they are. thanks for this video! You have stopped my endless searching haha
@@londonlala541I've read that you can't use regular retail tofu in the U.S. to make puffs. You need a special salt-curdled fresh tofu that's only available in Asia.
*Holy Cow!* You just popped up in my subscriptions! I haven't watched you in forever! ❤❤ I literally haven't watched since your Hong Kong egg tart and General Tso's chicken recipes!! (That was like 2 years ago!! 😱) I can't believe it's been so long! Love this video and will keep watching!
Ughhh, thank you! I made this amazing Pad Thai today and got extra firm tofu and cut them too small and shallow fried... FAIL 😒 THANK YOU for this video lol 💃🏾💖
Thanks for figuring this one out for us! Much appreciated Edit: I have a recipe request! Can you make vegan takoyaki? Maybe using marinated and grilled or stewed konjac instead of octopus (idea for konjac courtesy of Vegan Ronin)? I used to adore takoyaki but most vegan ones ive seen dont get the golden brown crispy coating and soft fluffy insides quite right
I need a dipping sauce. Shoyu, Chili Oil, and Sesame Seed Oil. I've used firm Tofu to make some Tofu Pockets. You mentioned soft Tofu but when you were cutting it, it looked more on the firm side. When I think of soft Tofu I am thinking of the softness used to make Mapo Tofu.
East Meets Kitchen Right after taking the tofu out of the oil I'll just cut a pocket and just stuff it with some mixture (like your Mundoo mixture). I've never made Aburage nor have I made Min Gun (deep fried Gluten).
East Meets Kitchen I also meant to add that I use the "Firm" Tofu to make the deep fried Tofu. Locally, I can get Firm (like your video) or Soft (it'll fall apart like sand in your hand).
I was reading that this won't work with retail tofu available in the U.S. because of the coagulant used to make the tofu as compared to the fresh tofu available in Asia.
When you say soft tofu, what exactly does that mean? I know you don't mean silken but how soft? I've started making my own tofu because of your video on it (I've got The Tofu Box) but I've just been trying to make firm/extra-firm so far, how long should I press it for so it is "soft tofu"? Thanks.
@@EastMeetsKitchen Sorry I didn't reply to it when I first saw it a few months back but I'm going to try and make some tofu puffs again from homemade tofu (for a Malaysian Rojak recipe I'm trying out)! And haha, thanks so much for the response, it did help! The puffs actually turned out pretty well last time when I tried from fresh tofu, I pressed them with 2 cans for about 1 hour and you're right, they were a bit crumbly and so some bits fell off during the frying but it worked out pretty well. I'm going to try again today for the Rojak and I'll report back. Thanks again :)
Following the directions precisely, I ended up with something suitable for use as floor tiles. Far from puffing up, the tofu shrank as moisture was driven off-and in far less than the 5 to 6 minutes called for in the video.
Bojana Stefanovska I think they’re better after being frozen. Check out this link and recipe www.tastecooking.com/freeze-fried-tofu-will-thank-us-later/
hi, 1) what oil do you use? 2) if we want to keep in refig , what should i put into the tofu so that it long lasting? 3)after the oil in high temperature,then only we put the tofu ya?
Use a high heat oil like canola oil The tofu won’t keep crispy if kept in the fridge. Maybe freeze it and then thaw it out and put it in an oven if you want to try keeping it. Yes
These are similar to deep fried tofu that I get from an Indonesian restaurant, I’ve been trying to copy them at home for ages, this looks like the closest I’ve seen but it’s still not quite right, when they make them they’re crunchy on the outside and almost hollow in the middle, do you have any tips I could try?
You can add them to clear broth (Eg pork bone or chicken thighs based soups with scallions in them) + add rice and boo Choy. Or place into laksa (Malaysian curry) noodle soups. Check out “Marion’s 15 minute cheat laksa recipe “ on UA-cam
I wouldn't marinate the tofu before frying as it will cause the oil to get dark and possibly start to smoke or burn. However afterwards you definitely could marinate however I feel like since this is very spongey texture you don't need to marinate because it'll suck up everything. I just drop them in a sauce in a pan and it doesn't take long for it to mix
Would it be possible for you to make a gluten free recipe? Like maybe something that usually contains gluten, but you substitute something? (Ex: noodles) 💕
East Meets Kitchen It is pretty hard! At home we have gluten free flour, I would also suggest you try *arrow root powder* , my family likes it! And I will have to check that video out!
As someone who has celiac you can sub these items yourself! I'm not sure where you live but I just sub for gluten free noodles or soy sauce in recipes. Really no difference at all :)
I can't believe it was that simple to make. I've been wasting so much time trying to find a place that sells these tofu puffs when I could have been making them myself. Why didn't I try to make them before? I feel like an idiot.
Same here! I was so tired of my daughter complaining about our tofu. Making ramen soup tonight with the new tofu puffs... : )
Just found this video and was going to comment the same thing 😆
OMG me too! I wasted so much of tofu trying to figure out what kind of frying will get me to this point, i cant wait to try this!
Omg me too guys. Theres a restaurant chain here that use it and Its the best tofu I've had!! All other tofu tastes so bland to me. Anwyays I went as far to email the restaurant to ask how they make it and ofcourse they didnt want to tell me. Then a vegan blogger told me what they are. thanks for this video! You have stopped my endless searching haha
@@londonlala541I've read that you can't use regular retail tofu in the U.S. to make puffs. You need a special salt-curdled fresh tofu that's only available in Asia.
Finally, I can make these at home. It was so difficult for me to find tofu puffs in my area. Thank you
The way they cook is pretty cool, also they kind of remind me of donuts
I like the voice over you did, you have a nice voice
THIS is the video ive been looking for! thank you so much
im new at making tofu, and ive trying to get my tofu at this point, puffy and sponge kind, thank you so much for this video ! Ill try right now!
been try to figure this out for a while!
Every-time I fry tofu, it becomes chewy. I really liked your end tip to squeeze out moisture. Thanks!
*Holy Cow!* You just popped up in my subscriptions! I haven't watched you in forever! ❤❤ I literally haven't watched since your Hong Kong egg tart and General Tso's chicken recipes!! (That was like 2 years ago!! 😱) I can't believe it's been so long! Love this video and will keep watching!
East Meets Kitchen I love your asian recipes! I can't wait for more content! Keep doing great!
Ughhh, thank you! I made this amazing Pad Thai today and got extra firm tofu and cut them too small and shallow fried... FAIL 😒 THANK YOU for this video lol 💃🏾💖
Thank youuuuuu....I always use firm and confuse why can't fry as tofu puff. Thank you again
Thanks for figuring this one out for us! Much appreciated
Edit: I have a recipe request! Can you make vegan takoyaki? Maybe using marinated and grilled or stewed konjac instead of octopus (idea for konjac courtesy of Vegan Ronin)? I used to adore takoyaki but most vegan ones ive seen dont get the golden brown crispy coating and soft fluffy insides quite right
East Meets Kitchen Awesome! I look forward to seeing what you used for the filling and what kind of creative uses for konjac you come up with :)
I need a dipping sauce. Shoyu, Chili Oil, and Sesame Seed Oil.
I've used firm Tofu to make some Tofu Pockets. You mentioned soft Tofu but when you were cutting it, it looked more on the firm side. When I think of soft Tofu I am thinking of the softness used to make Mapo Tofu.
East Meets Kitchen Right after taking the tofu out of the oil I'll just cut a pocket and just stuff it with some mixture (like your Mundoo mixture).
I've never made Aburage nor have I made Min Gun (deep fried Gluten).
East Meets Kitchen I also meant to add that I use the "Firm" Tofu to make the deep fried Tofu. Locally, I can get Firm (like your video) or Soft (it'll fall apart like sand in your hand).
When you make the pockets do you soak them in something after? Like to make it sweet ?
Thank you they look so delicious 😋
Thank you for this. I'll try it. What type oil do you use?
I'm an idiot, I thought making tofu puff was rocket science. Why did I think that lmao
I was reading that this won't work with retail tofu available in the U.S. because of the coagulant used to make the tofu as compared to the fresh tofu available in Asia.
Thank you SO much for this.
What if you cut it longer, could this be for Spicy Avacado Sushi ?
Fried tofu Puffs ?
Could you do a video on that please ?
Those look hella good
When you say soft tofu, what exactly does that mean? I know you don't mean silken but how soft? I've started making my own tofu because of your video on it (I've got The Tofu Box) but I've just been trying to make firm/extra-firm so far, how long should I press it for so it is "soft tofu"? Thanks.
@@EastMeetsKitchen Sorry I didn't reply to it when I first saw it a few months back but I'm going to try and make some tofu puffs again from homemade tofu (for a Malaysian Rojak recipe I'm trying out)! And haha, thanks so much for the response, it did help! The puffs actually turned out pretty well last time when I tried from fresh tofu, I pressed them with 2 cans for about 1 hour and you're right, they were a bit crumbly and so some bits fell off during the frying but it worked out pretty well. I'm going to try again today for the Rojak and I'll report back. Thanks again :)
Following the directions precisely, I ended up with something suitable for use as floor tiles. Far from puffing up, the tofu shrank as moisture was driven off-and in far less than the 5 to 6 minutes called for in the video.
Hahahahahahaha funny
The same happened to me, but i can't see anywhere why this happens.....
This is exactly what happened to me! I used a thermometer too. I think I cut the pieces too small maybe?
That’s what I was afraid would happen to me if I tried this. I think the key is the right tofu maybe? Which brand did you use?
@@waakkeuppp Wicked Kitchen (UK) but it was firm with a bit of give just like the one used in the video 😩
i want exactly same like from the shop hollow in the inside ang very light
Sadly mine doesnt puff at all! I dont know what i’m doing wrong :(
I see frozen tofu at Asian markets. What is that used for?
Superb! Thanks
I'm deep frying mine now! Wish I could show you...
Hi! I tried to make them today and they haven't worked out! They fried very crispy on the outside but still quite soggy on the inside :( Any tips?
Try to freeze them first. Than defrost and squeeze out the moist. Than fry on very high temperature.
?? How come you did not coat the tofu in potato starch?? It looks so crispy and golden and light. Ok, I am going to try this again.
Thanks for sharing!!!!
So you just remove the inside part and add rice to make Inari?
Thank you!
Hi! Can these technique be used to make tofu pockets ???
Awesome 👍
Thanks for the recipe!! Do you know if I could freeze them for later use as well?
Bojana Stefanovska I think they’re better after being frozen. Check out this link and recipe www.tastecooking.com/freeze-fried-tofu-will-thank-us-later/
I just tried making this, but they burnt horribly after a minute. What did I do wrong?
What do you think of defrosted tofu texture after frying?
curious: once you have these fried tofu puffs, how do you usually eat them? just plain like that?
put in noodles, its amazing
I use them in stir fry! It's awesome and I don't have to prepare the tofu every time I make it. Makes the meals so much easier and faster
Can this be done in an air fryer?
Does it matter what kind of oil you use? What oil did you use here? I have vegetable oil and peanut oil at home.
That’s fine
hi, 1) what oil do you use?
2) if we want to keep in refig , what should i put into the tofu so that it long lasting?
3)after the oil in high temperature,then only we put the tofu ya?
Use a high heat oil like canola oil
The tofu won’t keep crispy if kept in the fridge. Maybe freeze it and then thaw it out and put it in an oven if you want to try keeping it.
Yes
Do they have a lot of fat?
Do you know how to make tofu skins for inarizushi?
Very useful! What kind of oil have you used for frying?
These are similar to deep fried tofu that I get from an Indonesian restaurant, I’ve been trying to copy them at home for ages, this looks like the closest I’ve seen but it’s still not quite right, when they make them they’re crunchy on the outside and almost hollow in the middle, do you have any tips I could try?
Are you using any particular oil?
Vegetable oil/Corn oil/grape seed oil/avocado oil is best. Or coconut oil. High heat oil basically. Not olive oil.
what if I dehydrate these cubes in the oven first and then fry them?
No.
What oil do you use?
Vegetable or corn oil works. Coconut oil, grape seed oil, or avocado oil (high heat oils) work as well.
Can u air fry them?
You can fry tofu in tbe air fryer, just not sire if the puffiness can be replicated with the air instead of frying with oil.
How do you eat these. I saw a refrigerated bag of tofu puffs. Never ate them before and I want to try it. Do eat them got, what do you pair it with?
You can add them to clear broth (Eg pork bone or chicken thighs based soups with scallions in them) + add rice and boo Choy. Or place into laksa (Malaysian curry) noodle soups. Check out “Marion’s 15 minute cheat laksa recipe “ on UA-cam
Boo choy = bok choy* 🥬 (Chinese leafy green)
@@jeneka0989 yes I've seen these in pho many times too! Any soups are really good! You can eat them alone too but I like to throw them in stir fry
TFS can you marinate it first to add something to the blandness of the taste? I keep trying tofu but it is so bland 🙁
i wouldn't recommend it but think of this kind as more like bread than meat , once done and dried it will soak up sauce and soup and such nicely.
I wouldn't marinate the tofu before frying as it will cause the oil to get dark and possibly start to smoke or burn. However afterwards you definitely could marinate however I feel like since this is very spongey texture you don't need to marinate because it'll suck up everything. I just drop them in a sauce in a pan and it doesn't take long for it to mix
Would it be possible for you to make a gluten free recipe? Like maybe something that usually contains gluten, but you substitute something? (Ex: noodles) 💕
East Meets Kitchen It is pretty hard! At home we have gluten free flour, I would also suggest you try *arrow root powder* , my family likes it! And I will have to check that video out!
Colombians have a ton, look up bunuelo, pandebono, and almohabana. Even their empanada is gluten free
As someone who has celiac you can sub these items yourself! I'm not sure where you live but I just sub for gluten free noodles or soy sauce in recipes. Really no difference at all :)
what do u do with puffs??
put them in sauces! like curry
Kumm🐺
Couldn’t be me 😂 way to scared of frying
first!!!
What is this? 2006?
What sort of tofu did you use? Sorry confused 😢
She used soft tofu. Not the super silky kind but the firmer soft kind.