Đậu Hũ Chiên Giòn (Crispy Fried Tofu)

1 block Firm Tofu



1 teaspoon Chicken Bouillon Powder


1 teaspoon Vegetable Bouillon

1 teaspoon Sugar

1 teaspoon minced Garlic


1-2 shallots, thinly sliced

2 stalks Scallion, finely cut

1 tablespoon Extra Virgin Olive Oil

Vegetable or Canola Oil, for deep frying




Preparing Tofu

Slice tofu into bite size cubes. In a bowl, add water and just enough salt to create a salty water bath. Soak sliced tofu in a bath of salty water and allow to soak for 10-15 minutes. Using this method draws out the moisture and add seasonings, resulting in a better crust and texture.

The next step is removing excess moisture content in the tofu.  Lay tofu slices on a couple layers of paper towel or a kitchen towel. Then, add another paper towel or kitchen towel (doubled over) on top and gently press out the excess water, until the paper towel is no longer drawing out much water. 


Preparing Scallion Sauce

Put about a tablespoon of olive oil and garlic in a sauce pan over medium-low heat until the garlic begins to turn pale gold.  Turn off the heat. Continue stirring until the color deepens.  Remove garlic or shallot from the oil and set aside. Add chicken bouillon powder, sugar, and mix well.  Let it cool down for a little bit then add scallion (scallion will wilt if added too soon.)  I played around with this sauce recipe a couple times before I figured out I liked the crispy shallot over the crispy garlic.  


Deep Frying Tofu

Heat oil for deep frying in small saucepan on high (oil should fill pan to at least 2 inches). To test if your oil is hot enough, dip the tip of a chopstick  into the oil.  If it begins to sizzle then the oil is ready for frying.  

Blot dry tofu with a clean dish or paper towel to avoid splattering.  Carefully add the tofu to the pan. Don’t crowd the pan. Let it cook, flipping the tofu occasionally to prevent tofu from sticking to pan and also to ensure that all sides of the tofu are golden brown. 

Transfer the tofu to a paper towel-lined plate to absorb excess oil.



Transfer tofu to a serving plate. Drizzle the scallion sauce and sprinkle crispy shallot or garlic over the tofu.  My little one loves seaweed, so I topped tofu with shredded seaweed.  Serve while it's still warm and crispy.


Eat well.  Stay hungry.