Đậu Hũ Chiên Giòn (Crispy Fried Tofu)

2 blocks firm tofu

2 teaspoons chicken bouillon powder or

2 teaspoons vegetable bouillon

2 teaspoon sugar

1 tablespoons fresh minced garlic or

4 shallots, thinly sliced

4 stalks green onions, finely cut

2 tablespoons olive oil

rice bran oil, vegetable or canola oil, for deep frying




Preparing Tofu

Place tofu on a couple layers of paper towel or a kitchen towel. Slice tofu into bite size cubes. Remove excess moisture content in the tofu by placing 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.

When I am not feeling lazy, I take an extra step  to soak the sliced tofu in a bath of salty water (a bowl with salt and water) and allow to soak for 10-15 minutes then pat dry before frying. Using this method draws out the moisture and add seasonings, resulting in a better crust and texture. 


Preparing Green Onion Sauce

Cut green onions. Set aside. 

Put about a tablespoon of olive oil and garlic or shallots (I prefer shallot) in a sauce pan over medium-low heat until the garlic or shallot begins to turn pale gold. Turn off the heat. Continue stirring until the color deepens.  Add chicken bouillon powder, and sugar in the hot oil and mix well.  Pour the fried shallot or fried garlic mixture over a bowl of green onions. Mix well.


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 cubes to the pan. Don’t crowd the pan. Do not flip tofu too soon as it will break apart. Let it cook until the edges start to look brown. 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.



Place tofu on a serving plate. Drizzle the green onion sauce over the fried tofu. Mix it all up so the sauce coats the fried tofu pieces.  My little one loves seaweed, so I topped tofu with shredded seaweed.  Serve while it's still warm and crispy.