Easiest Way to Make Idaho Super Crispy Crinkle Cut Fries Barcode

Crispy Fried Tofu

Lamb weston's grown in idaho super crispy crinkle cut fries are made from 100 percent real idaho potatoes that bake crispy on the outside and tender on the inside.

Recipe Summary Crispy Fried Tofu

Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.

Ingredients | Idaho Super Crispy Crinkle Cut Fries Barcode

1 (12 ounce) package extra-firm tofu

½ teaspoon salt

vegetable oil for frying

Directions

Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.

Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.

Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.

Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.

Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.

Do not use silken tofu for this recipe.

If you want the tofu darker and crispier, you can deep fry them a second time.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Idaho Super Crispy Crinkle Cut Fries Barcode

prep: 5 mins cook: 5 mins additional: 25 mins total: 35 mins Servings: 4 Yield: 12 ounces

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