Step 1

Remove the tofu from the packaging, place it on a plate and gently squeeze between a couple of kitchen paper sheets to remove out the extra moisture.

Step 2

Cut the tofu into cubes (or triangles if you like). I cut mine to about 2x2 cm (a bit less than 1 inch per side) as I find they puff up more nicely the chunkier they are.

Step 3

Bring abundant vegetable oil to temperature. Ideally you want to fry the tofu at a temperature of 190°C (375°F). If you don't have a thermometer, place a wooden skewer in the hot oil, if little bubbles start to form around it that's the clue that your oil is hot enough.

Step 4

Deep fry the tofu pieces. Carefully place the tofu pieces in the hot oil. This step can get quite messy, so I do recommend you to cover the pan with a splatter guard or screen to limit the mess to a minimum. Also try not to over fill the pan, but fry in 2 or three batches, depending on the size of your pan. Notes: The total cooking time will be of about 10 to 15 minutes, depending on the size of the tofu. Within the first 3 max 4 minutes the tofu will start to float, that's a good sign, that means it is puffing up perfectly. During the cooking time do stir the pieces with a pair of tongs, especially in the early stages, to avoid the tofu pieces sticking one to another.

Step 5

Remove the puffed tofu pieces once they turn golden all the way around and place on a cookie cooling rack covered with a few kitchen paper sheets to absorb the excess of oil, and use in your favourite recipes.