Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Lava Tofu
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- Level: Intermediate
- Total: 9 hr 5 min (includes soaking time)
- Active: 35 min
- Yield: 2 servings (about 16 pieces)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1442
- Total Fat
- 118 g
- Saturated Fat
- 12 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 9 g
- Sugar
- 2 g
- Protein
- 65 g
- Cholesterol
- 0 mg
- Sodium
- 1507 mg
Lava tofu is a distinctive street food in Yunnan, where this type of tofu originated. It's usually made using alkalized water, which gives it its signature creamy, pudding-like center and just enough firmness to hold it together. This type of tofu is not easily sourced, but you can make it at home with some simple steps and a bit of patience. Cut firm tofu into bite-size planks, then soak in a baking soda brine for at least eight hours. When ready to cook, dust in cornstarch to create an extra shell during frying and prevent sticking. For the street food experience, lava tofu is typically served with a flavorful seasoning or umami-packed dipping sauce made with fermented bean curd in chili oil. You can also use this type of tofu in dry stir-fries, such as salt and pepper tofu.
- Level: Intermediate
- Total: 9 hr 5 min (includes soaking time)
- Active: 35 min
- Yield: 2 servings (about 16 pieces)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1442
- Total Fat
- 118 g
- Saturated Fat
- 12 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 9 g
- Sugar
- 2 g
- Protein
- 65 g
- Cholesterol
- 0 mg
- Sodium
- 1507 mg
Ingredients
Tofu:
Dipping Seasoning:
Dipping Sauce:
Frying:
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Directions
Special equipment:
a deep-fry thermometer- For the tofu: Cut the tofu in half lengthwise, then cut 1/2-inch-thick planks perpendicular to the first cut; you should have about 16 pieces. Set aside.
- Whisk together the salt, baking soda and 4 cups hot water in an airtight container. Carefully lower the tofu into the hot water 1 piece at a time. Let sit uncovered at room temperature until cooled, about 30 minutes. Seal the container with the lid and refrigerate for at least 8 hours and up to 1 day.
- For the dipping seasoning: Meanwhile, add the chile flakes, sesame seeds and salt to a small airtight container and shake until combined. Store at room temperature until needed.
- For the dipping sauce: Mash the fermented bean curd cubes in a bowl until almost smooth. Stir in 1 tablespoon water until combined; it won’t be completely smooth. Stir in the cilantro and sugar until the sugar is dissolved. Store in an airtight container for up to 1 day.
- For frying: Put the cornstarch in a shallow bowl. Gently remove each piece of tofu to a paper towel or lint-free towel and pat dry. Working with 1 piece at a time, dust the tofu in the cornstarch, then gently shake off any excess and transfer to a wire rack (see Cook’s Note).
- Heat 1/2 inch of neutral oil (1 to 2 cups) in a large skillet over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer (or dip the tip of a wooden spoon into the oil; it should start bubbling). In batches, carefully add the tofu to the hot oil, leaving some space between pieces, and fry until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Repeat with the remaining tofu, bringing the oil back to temperature between batches. Serve immediately with the seasoning mix and dipping sauce for serving.
Cook’s Note
Fermented bean curd in chili oil (also called fuyu or furu) can be purchased in Asian supermarkets and online. It is also referred to as “tofu cheese” for its slightly pungent smell and unique taste. We highly recommend placing the dusted tofu on a wire rack to prevent it from sticking. Alternatively, you can dust in cornstarch and carefully place in the hot oil immediately.
