Deep-fried Tofu (Taiwanese Style)
It's not like deep-fried in Japan! Taiwanese-style deep-fried tofu with crispy clothes and sweet and spicy sauce
Description
A staple eatery side menu where soft tofu is coated in sweet potato flour, deep-fried crunchy at high heat, and topped with Taiwan's unique sweet garlic soy sauce and cilantro.
Restaurants serving Deep-fried Tofu (Taiwanese Style)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Tofu(or Egg tofu)
- Sweet potato flour
- Thick soy sauce
- Garlic
- Cilantro
Instructions
- [Authentic Recipe]
- Use 'Ban Doufu (or Egg Tofu)' which is softer than Japanese firm tofu but firmer than silken. Wrap in paper and lightly drain water.
- Cut into bite-sized cubes.
- The Taiwanese way: generously coat the tofu surface with coarse 'sweet potato flour' (this creates a hard, crunchy batter).
- Drop gently into 180°C hot oil, frying until the crust is hard and golden.
- Drain and plate.
- [Special Sauce] Pour heavily with a sweet/savory sauce of Jiangyou Gao, grated garlic, sugar, and sesame oil (do not submerge in dashi like Japanese Agedashi Tofu).
- Finish by scattering cilantro.
Learn more Spice, substitutes, tips
Key spices
Garlic and Jiangyou Gao sweetness
Substitutes at Japanese supermarkets
Japanese firm tofu, Potato starch
Pairing
As a side for Beef Noodles or rice dishes
Trivia
[For Everyone] Looks like Japanese Agedashi Tofu, but since it's not soaked in dashi, the batter is crunchier, and the sauce is sweet and garlicky. Frying Egg Tofu creates an even gooier, blissful taste.
Eating tips & etiquette
[Unique Eating] Before the batter absorbs the sauce and gets soggy, enjoy the contrast between the 'crunchy' outside and 'fluffy' inside, coating it in garlic sauce!
Allergen
Soy, Wheat, Sesame (Egg if Egg Tofu used)