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Chaozhou Fried Puning Tofu

Name: Chaozhou Fried Puning Tofu
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 3 servings
Cuisine: cantonese
Ingredients: Puning tofu; chinese chives; fish sauce; sugar; Cooking oil

groups3 servingsspeedEasycountertopsPrep: 2 minsskilletCook: 5 minsscheduleTotal: 7 minsoutdoor_grillDeep-fried

Allergens:warningSoywarningFish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

4 Steps Total

Preparation

00:00:54

Place Puning tofu on the cutting board, cut each of the four corners, add a cut in the center square, dividing each piece of tofu into six triangles

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Watch out

Keep the knife steady when cutting tofu to avoid applying too much force that breaks it.

Ingredients:Puning tofu (3 piece)

Tools:kitchen knifecutting board

Preparation

00:01:26

Prepare a tray lined with kitchen paper towel, place the cut tofu on it to absorb water
The smooth side without skin must face down against the paper to absorb moisture, for the corner triangles with only one skin side, target that side for absorption

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Watch out

The tofu surface must be thoroughly dried, otherwise oil will splatter violently when put into the pan.

Ingredients:Puning tofu

Tools:kitchen papertray

Preparation

00:02:32

Remove the coarse fibers near the roots of the chives, keep only the crispest and most tender parts, chop them and put them into a bowl
Add 1 tablespoon of fish sauce, 1 teaspoon of sugar, boiling oil, and boiling water, mix well to complete the chive salt water sauce for the tofu

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Watch out

Remove the coarse fibers near the roots of chives, otherwise the rough texture will ruin the tender crispness of the tofu.

Ingredients:chinese chives (1 piece)fish sauce (1 tbsp)sugar (1 tsp)

Tools:kitchen knifebowlspoon

Active Cooking

00:04:01

warningStay safe

Hot oil is boiling and prone to splattering; slide tofu gently from the edge of the pan, do not drop it directly to avoid burns.

Add cooking oil to about one-quarter of the pot, heat over high heat until boiling hot
Gently place the drained tofu into the pot, leaving a little space between each piece to prevent sticking
Fry over high heat for about 2 to 3 minutes, first driving out the surface moisture
Fry until the surface forms a crispy crust, puffs up, turns golden, and bubbles decrease from many to few, then remove, drain oil, and plate

local_fire_departmentHigh heat 2 to 3 minutes

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Watch out

Must fry on high heat the entire time, avoid medium or low heat, otherwise the heat will be insufficient to achieve a crispy surface.

Ingredients:Puning tofu (3 piece)Cooking oil (500 ml)

Tools:potskimmerchopsticks