Everything is better fried! Burmese Tofu Crispy Dippers are light and crispy on the outside and wonderfully soft and delectable on the inside. Super easy to make and are nice when you want something resembling fish sticks. But these are better. Click here for the printable recipe.
Burmese Tofu Crispy Dippers Video Tutorial
Ever since I discovered Burmese Tofu, I have been making crispy dippers out of it about once every two weeks. So easy, so good…and not THAT bad for you. haha Ok, you guys know by now that I like to indulge once in a while…probably a bit too often.
Anywhos, I’ve made different styles of “crispy dippers” with Burmese Tofu quite often but I came up with this simple recipe one day after I tried Gardein’s Vegan Fishless Filets. Not to confuse anyone because this recipe is NOT much like the Gardein stuff. But that’s when I thought to myself: I gots to make some vegan fishy sticks!
- 1 serving of coldBurmese Tofu (1/4 of the Burmese Tofu recipe found here)
- 1/4 cup all-purpose flour (or use cornstarch for a gluten-free option)
- 1 tablespoon nutritional yeast
- a pinch or two of white pepper
- a pinch or two of sea salt
- 1 tablespoon of nori, cut up into confetti (optional)
- vegetable oil for frying
- Cut up Burmese tofu into 1 inch wide sticks. Size them based on your preference and the size of your cooking pot.
- Mix the other ingredients together.
- Gently press the a tofu stick into the flour mixture, repeating on each side. Continue with the rest, then repeat once more.
- Heat your oil in a saucepan on medium high. Test that the oil is hot enough by carefully dropping in a small piece of tofu. The oil will bubble up immediately around the tofu if it is hot enough, but don't let the oil smoke.
- Carefully, place a few pieces of the floured Burmese tofu in the oil. Leave enough space around the pieces to turn them over later. Cook for about 2-3 minutes or until the bottom is nicely browned.
- Turn the pieces over using tongs (or chopsticks if you're confident with them) and cook for another 2 minutes or until that side is browned.
- Remove the crispy dippers and let drain on a wire rack or paper towels.
- Serve immediately with dipping sauce. Careful, the inside will be quite hot!
- Fresh Burmese Tofu is sometimes too soft to fry. For this recipe it's ideal to let your fresh Burmese Tofu sit in the fridge for 2 - 3 days, draining the water as it leeches out during that time. The resulting tofu will be firmer and easier to handle.
- Alternatively, reduce the amount of water when making your Burmese Tofu by 25%. This will create a firmer tofu (though may be more difficult to deal with during the cooking stage).