Chicken Fried Tofu
- chicken breast 250g
- plated Tofu 150g
- 2 tbsp cornstarch
- Sakura Shrimp 6g
- 1 tsp rice wine
- 1 tsp ginger puree
- 1 tsp garlic paste
- 1 tsp fish sauce
- 20 basil leaves
- black pepper
Press the tofu out of excess water with a heavy object.
Cut up the chicken.
Crush the tofu and mix it with the chicken breast.
Add wine, fish sauce, ginger paste, garlic paste, salt and pepper.
Add chopped basil leaves or basil, sakura shrimp and taibai powder.
Stir until sticky.
Put it in the frying pan.
Just fry it.
How can I store chicken fried tofu?
You can store those for up to 3 to 4 days in the fridge as long as they’re kept inside an air-tight container. You can also freeze the nuggets, it can become handy especially if you’re planning to make a large batch for later. To reheat the tofu, simply put it in the oven at 375°F for 5-10 minutes or more if frozen.
Why is my tofu not crispy?
You didn't cook it long enough.
However, when frying, it can take up to 5 minutes per side, depending on the size of the cuts, to get a nice browned or crisp exterior. Shortchanging your cook time will ensure a soft, unexciting tofu