Pan-Chinese — fried tofu is a staple across all Chinese cooking traditions; the puffed hollow variety is particularly associated with hot pot and Hakka cooking
You dou fu (oil tofu / fried tofu puffs): firm tofu cubed and deep-fried at 180°C until puffed and golden with a crispy shell, hollow interior that collapses when bitten. Used as a braising ingredient, stuffed with filling (like Hakka niang dou fu), sliced and added to hot pot, or served with dipping sauce. The hollow interior is created by the steam expansion of water inside the tofu during frying.
Crispy golden shell, chewy interior, neutral flavour — a texture vehicle that absorbs whatever it is cooked with
{"Tofu must be pressed very dry — excess moisture causes violent splattering and prevents the shell from crisping","Oil temperature 180–190°C — lower temperature produces dense fried tofu without the hollow puff","Do not crowd — needs space for steam to escape and oil to circulate","The hollow is created by steam expansion — it collapses on removal from oil"}
{"Slice fried tofu puffs and add to hot pot — they absorb broth beautifully through the hollow interior","Stuffed with minced pork and fish paste for the Hakka preparation","Braised in soy-oyster sauce until the shell absorbs the braise — a simple, satisfying Cantonese preparation"}
{"Wet tofu — dangerous oil splattering and dense, not puffed result","Low oil temperature — tofu absorbs oil instead of frying quickly","Using soft tofu — it disintegrates in hot oil"}
Land of Fish and Rice — Fuchsia Dunlop