Crispy Golden Shan Tofu Fritters

1. Slice the Shan Tofu

First, take the chilled Shan tofu and slice it into ⅛-inch-thick strips, either about 2 inches long or into triangles. Alternatively, you can cut the tofu into ¼-inch-thick pieces. Thinner slices will yield a crispier texture, while thicker slices will have a tender interior with a crispy outer crust.

2. Heat the Peanut Oil

Next, pour about 1.5 to 2 inches of peanut oil into a deep fryer, a stable wok, or a wide shallow pot. Heat the oil over high heat until it reaches 360°F. To check if the oil is ready, dip the handle of a wooden chopstick or spoon into the oil; if bubbles form around it, the oil is at the right temperature. This step ensures that the tofu fries evenly and achieves the desired crispiness.

3. Fry the Tofu

Gently slide the tofu slices or triangles into the hot oil, placing them near the side of the pan to avoid splashing. Be careful not to overlap the pieces and work in batches to maintain an even temperature. Use a slotted spoon or spider to move the tofu pieces around, turning them occasionally to ensure they brown evenly. Fry the tofu for about 5 minutes until it is golden and crispy.

4. Drain and Serve

Once the tofu is fried to perfection, use tongs or a spider to lift the pieces from the oil. Shake gently to drain off any excess oil, then transfer the tofu to a plate lined with paper towels. This step helps to remove excess oil, making the fritters less greasy and more enjoyable.