What do you call the tofu that is hard and firm? I know it as taukwa. My late grandmother used to cut it into cubes and deep fry them till crispy.
We liked to eat the fried taukwa with either bottled chili sauce or grandma's home made chili sauce.
I have fried taukwa before and although I enjoy eating it, frying it is not so much fun. Due to the high water content, it splatters and seems to take forever to get all nice and browned.
Then I tried baking it in the oven but the result was not that great. Water pooled around the taukwa cubes and I could not get in browned and crispy in spite of draining it of as much moisture as I can.
My auntie attempted air frying the taukwa cubes to much success and I decided to try it too.
I bought a packet of 4 pieces of taukwa. To drain it of excess water, I place the taukwa on a metal tray lined with two pieces kitchen towels.
Then place another two pieces of kitchen towels on top and place another metal tray to press the taukwa. You could also use plates.
I did put something on top of the plate to weigh it down in order for water to be pressed out from the tofu. I sort of leave it like that for an hour or so or this could be done overnight in the fridge.
After that I cut each taukwa into four to get 16 cubes. I spray them with oil, toss and then spray again to make sure all sides are coated with oil.
At the last 5 minutes, I turn the temperature up to 200C and this is what I get.
Evenly browned and cripsy taukwa. I like to eat them just like that with sweet chili sauce or as an added ingredient in salads.
Or next time I could make a sauce to coat the taukwa cubes like this one I ordered from my current favorite Korean fried chicken place.