RECIPE // Double-Fried Silken Tofu (that will win over any tofu skeptic)

Hello everyone! So I have this thing that I have to eat every single time I am in Copenhagen, and it’s the double-fried tofu from GAO. Holey moley, it is perfectly crispy and gets some heat from the chili mayo, it’s just amazing. Of course, I can’t go running off to Copenhagen every time I get a craving, so I decided to try and make it at home. You guys… it was way easier than I had thought, so of course, I want to share the recipe with you! As a small disclaimer, this is not a healthy recipe, if you thought so I am so sorry to tell, but ya gurl is not vegan for her health, and I love frying things, so there is that. We live our best lives here.

also check out: veganising my childhood favourite // *boller i karry* recipe

What you’ll need:

  • 1 block of silken tofu
  • 1 cup of oat milk
  • 1 tablespoon of soy sauce
  • 1 tablespoon of chili oil
  • ½ a cup of flour
  • The juice of ½ a lime
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of paprika
  • 1 teaspoon of chili powder
  • Salt and pepper to taste
  • Vegetable oil for frying

also check out: RECIPE // this lasagna is *packed* with veggies, but you would never know

also check out: RECIPE: a vegan version of a danish classic – dream cake

Start by mixing the wet ingredients in a bowl. Then take about half of the dry ingredients and mix them in as well, the batter should be thick, not runny, and should be able to stay on the back of a spoon. Now take the rest of the dry ingredients and mix them together in a separate bowl.

Carefully cut your silken tofu into small cubes. It is important to treat them with care, as silken tofu is rather fragile and can easily break. One at a time, turn the cubes over in the dry mix, then move them to the wet batter, carefully coating all sides.

Heat your frying oil, when it hits 350 degrees F, or 170 degrees C, your oil is ready for frying (if you don’t have a thermometer, drop a small piece of batter into the oil, it if moves, makes bubbles, and turns golden, you’re good to go). Place your tofu cubes into the oil (the tofu should be completely submerged in oil for the best result) and fry until golden and crispy – continue this process with all your tofu. Then, it’s time to start over. Take the first piece you fried, turn it over in the dry mix, then coat it in the batter and fry it one more time. This double frying will give the tofu a lot more crunch, which is a really great contrast to the soft core of silken tofu. Continue this process with all your tofu – then serve immediately with finely chopped spring onion and chili mayo.

also check out: the *best* vegan bolo // recipe


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