Fried Bean Curd
If you’re thinking this sounds familiar but you can’t quite put your finger on it, it’s probably because it’s also known as fried tofu! And it rules.
Fried tofu is found in loads of dishes across East and Southeast Asia; it’s in noodle dishes, stir-fries, soups, hot pots, stews, and tons of other foods as a tasty, satisfying protein. (The skin of fried bean curd is also famously integral to inarizushi, where it’s stuffed with rice.) In Indonesia, Malaysia, and Singapore, a whole family of dishes — tahu goreng — are based on fried tofu.
Other than the whole “being fried” part of it, the tofu itself is pretty good for you. It’s high in protein, low in calories, and high in iron and other minerals depending on variations in the production process.
The fried texture adds a more substantial feel than many other tofu preparations, particularly because it’s almost always made with firm or extra firm tofu as opposed to softer tofus like silken or regular firmness. It has a mild taste that takes on the flavors it’s cooked with, so you’ll often find fried tofu alongside other flavorful sauces and ingredients.
Uwajimaya carries firm and extra firm tofu to make fried bean curd at home, or you can find pre-fried and packaged tofu in our refrigerated sections.
Vietnamesedau hu chien