Crispy Fried Tofu with Chive-Infused Salt Dip

1. Pre-cook Tofu

Start by bringing 6 cups of water with 2 teaspoons of salt to a boil in a large pot. Once the water is boiling, carefully add the tofu slices. Allow the water to return to a boil, then turn off the heat immediately. This step pre-cooks the tofu, ensuring it maintains a good texture during frying. Use a Chinese strainer to remove the tofu slices, and place them on a bowl lined with paper towels to drain and dry thoroughly.

2. Prepare Salted Water Dip

While the tofu is drying, prepare the salted water dip. In a small bowl, combine 3 tablespoons of boiling water with ½ teaspoon of salt. Stir until the salt is fully dissolved, then add the finely chopped Chinese chives. Let the mixture cool; this will allow the flavors to meld beautifully.

3. Fry Tofu

Next, heat 3 cups of peanut oil in a wok over medium heat until it reaches 350ºF. Use a deep-frying thermometer to ensure the oil reaches the optimal temperature for a crisp fry. Fry the tofu in batches to avoid overcrowding the wok, which ensures even cooking. Start by frying each batch off the heat for about 30 seconds, then return to medium heat for an additional minute. The tofu slices should turn golden and rise to the top of the oil, signaling they are perfectly crispy. Use a Chinese strainer to remove the fried tofu and drain them on paper towels.

4. Serve

Finally, serve the fried tofu immediately on a heated plate alongside the chive-infused salt dip. To enjoy, dip each crispy tofu slice into the dip, scooping up bits of chopped chive. This contrast of textures—crispy on the outside and soft inside—paired with the savory dip, makes for an irresistible dish.