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| Crispy Malaysian Tofu Crisps |
Introduction
It is always so rewarding to sink your teeth into some Malaysian Tofu Crisps. I personally got to know about them at a hustling hawker center in Penang. Vendors would stand and serve warm twisted puffs, dipping them into sambal or adding them atop rich bowls of laksa. The rich warm fusions completely hooked me and since then, I keep coming back for more!
To me, Tofu crisps are so full of flavor and so comforting at the same time. They are some of the best go to snacks or appetizers. They can be used to top up soups or dunked into rich chili sauce.
Ingredients
-400 g firm tofu (14 oz) — pressed to remove excess water Crispy Tofu Coating
-2 tbsp of cornstarch (16 g) - for extra crispiness
-1 tbsp or less of potato/tapioca starch (8 g) - optional, for extra chewiness
-1/2 tsp of salt (2.5 g)
-1/4 tsp of white pepper - optional
-1/4 tsp of baking powder (1 g) - for rising
-1 tsp of soy sauce (5 ml) - for light seasoning
-1 large egg - optional for richer crust, can be excluded for vegan version
-Enough vegetable oil for deep frying (about 5 cm / 2 in)
-Optional: sesame oil for light drizzle after frying
-Crispy vegan alternative: Increase cornstarch to 1 tbsp and omit egg.
Preparation Steps
-Prep the tofu: Drain and press the tofu for about 15–30 minutes to remove the excess water. Cut into 3–4 cm (1–1.5 in) cubes or rectangles. Bite-size pieces work the best.
-Make the coating: In a bowl add the cornstarch, tapico starch, salt, white pepper, and baking powder and mix. If you're using egg, beat it and add soy sauce. Combine it with the starch mix so it becomes a little damp and sandy.
-Dust the tofu: Dry the tofu and gently toss it in the starch mix until coated. To get the best results, press the coating onto the tofu so it sticks.
-Heat the oil: Pour a reasonable amount of oil into a deep frying pan, wok, or something similar to reach an oil depth of about 5 cm (2 in) and heat to 180° to 190° C (350° to 375° F). If no thermometer is available, put a small piece of starch in the frying pan. If it sizzles and rises instantly, the oil is hot enough.
-First fry (blanch): Place the coated tofu in the hot frying pan in bunches and fry for 1 to 1.5 minutes or until it takes a pale color and only slightly set. The aim of the first fry is to not overbrown the inside. Take the tofu and place it on a rack so it is able to drain of hot oil to rest.
-Rest: Rest the blanched tofu for about 5 to 10 minutes. Resting helps in making the final amount of hot air pockets so it can puff up a lot.
-Second fry (crisp): The tofu may be served the way it is, or added with a slight drizzle of sesame oil or a small sprinkle of coarse sea salt. To achieve the desired result, the tofu should be deep-fried, until it becomes golden brown and crisp. The fried tofu should then placed over kitchen paper or a rack to drain off the excess oil. Process should take around 1 to 2 minutes.
-Finish and serve: Tofu is best served with sambal and sweet chili or alongside soups like laksa to enjoy the contrast of different textures.
Tips & Variations
-For extra puff, use a bit more baking powder (1/2 tsp is the max) but don’t overdo it, the flavor can turn metallic.
-Double-frying is what makes it fast and super crispy. The first fry cooks it and the second fry adds the crisp.
-Use rice flour instead of cornstarch for a lighter, more airy crust, or use tapioca for a chewier crust.
-Omit egg for a more vegan option; the starch mix alone gives excellent texture.
-Stuffed variation: take larger tofu pockets (tau pok) and fill with seasoned fish or vegetarian paste for a more traditional yong tau foo version.
-Accompany with curries, bowls of clear broth, or serve with sambal belacan for a touch of Malaysia.
Closing
Malaysian Tofu Crisps are one of the rare simple but exotic pleasures of life. Perfect for snack or to share during a relaxed dinner. Once the trick of the double-fry is mastered, and the proper balance of starches is added, this snack becomes one of the most prepared meals for busy week nights or for entertaining on weekends.
To many Malaysians, these golden puffs are as much at home in a hawker stall as they are in a family kitchen, combining street food with homestyle cooking.
Give this dish a try, share with family, and come back for more international recipe ideas!