No reviews 3 1/2 to 4 cups/835 to 945 ml neutral oil with a high smoke point, such as grapeseed for frying 2. Heat the oil to 350F/180C in a heavy-bottomed medium saucepan or Dutch oven. 3. Line a plate or tray with absorbent paper towels. 4. Fry the tofu in batches, 6 to 8, until they turn golden brown and crisp, 5 to 6 minutes. When sliced through, the tofu should have a spongy and puffy interior. Transfer to the plate. Use as needed. The cooked tofu can be prepared in advance and stored for up to 4 days in an airtight container in the refrigerator. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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