Top Results for Deep Fried

Salt and pepper tofu is a popular Chinese dish, frequently found on the menus of Cantonese restaurants and dim sum establishments globally. The dish is prepared by coating cubes of tofu in cornstarch and deep-frying them until crispy, then tossing them in a dry seasoning of salt, white pepper, mince...

Shan tofu fritters are a traditional street food snack originating from Myanmar's Shan State. Unlike East Asian tofu, which is made from soybeans, Shan tofu is produced by setting a batter of chickpea flour and turmeric water into a solid block. This brightly colored, yellow tofu is sliced and deep-...

Tofu skin rolls, also known as yuba rolls, are a traditional Chinese dim sum dish made by wrapping savory fillings in yuba. Yuba is the thin, delicate skin that forms on the surface of heated soy milk during the tofu-making process. The rolls are typically stuffed with a mixture of ground pork, shri...

Agedashi tofu is a Japanese dish consisting of soft or silken tofu coated in a starch such as potato or cornstarch and deep-fried, then served in a pool of warm dashi-based sauce seasoned with soy sauce and mirin. It is a common item at izakaya pubs and traditional Japanese restaurants, typically ga...

General Tso's Tofu is a vegetarian variation of the Chinese-American takeout dish General Tso's Chicken. It substitutes meat with cubes of deep-fried or pan-fried firm tofu. The tofu is coated in a thick, sweet, and savory sauce made from soy sauce, sugar, ginger, and dried chili peppers. This dish...

Tofu spring rolls are a category of rolls that use tofu as a principal filling, often in place of meat or seafood. Fresh Vietnamese-style versions typically wrap tofu, rice vermicelli, herbs, and vegetables in softened rice paper, while fried versions may use a different wrapper and a cooked filling...

Đậu Phụ Chiên Giòn is a Vietnamese preparation of tofu that is cut into pieces or slices and deep-fried until the exterior becomes crisp and golden. The interior remains softer, giving the dish a contrast between fried surface and tender soybean curd. It can be served as a vegetarian side dish, snac...

Tofu katsu is a meat-free adaptation of Japanese tonkatsu. A block or thick slice of tofu is pressed to remove moisture, coated in flour, a liquid binder, and breadcrumbs, and then fried until the outside becomes crisp. It is commonly served with shredded cabbage, rice, or other accompaniments and m...

Tahu Sumedang is a variety of fried tofu associated with Sumedang in West Java, Indonesia. The tofu is known for a thin, crisp fried exterior and a porous, soft interior, qualities that make it suitable as a snack or street food. It is commonly sold freshly fried and eaten on its own or with chili-b...

Tahu goreng is Indonesian fried tofu, usually prepared by frying tofu until its surface becomes browned and crisp while the inside remains soft. It can be served as a snack, side dish, or component of a larger meal, often with sambal, sweet soy sauce, or peanut sauce. The dish is common in everyday...

Tahu isi is an Indonesian snack made by filling a piece of tofu with seasoned vegetables, and sometimes with glass noodles, before coating and deep-frying it. Common fillings include shredded cabbage, carrots, and bean sprouts, although recipes vary by region and vendor. It is widely sold by street-...

Stinky tofu, also called chou doufu, is a tofu preparation fermented in a seasoned brine until it develops a strong odor and a distinct savory flavor. It is associated with food traditions in China and Taiwan and is commonly sold by street vendors and at night markets. The tofu may be deep-fried, gr...