Directions:

Deep-fried tofu is used everywhere in Southeast Asia as a hot appetizer with a dipping sauce or as a meat substitute.
The first step of pressing the tofu may not be necessary if your tofu is firm enough; just drain it thoroughly.
Most Japanese-style tofu will have to be pressed.
1.
Drain tofu cakes well.
Wrap in a clean kitchen towel or several thicknesses of paper towel, place in a plate set on a sheet pan, and invert another plate on top.
Place a 1-pound weight (canned food, a cookbook, etc.
) on the top plate.
Let stand 30 minutes, unwrap, and drain.
The tofu will have exuded a lot of liquid.
The recipe may be prepared ahead of time to this point and refrigerated.
2.
Slice pressed tofu into squares, triangles, or other shapes about 1/8 inch thick.
Heat oil to 350 degrees F in a wok or other deep pan.
Fry tofu pieces a few at a time until puffy and golden brown, 6 to 8 minutes.
Serves 4 to 6 as an appetizer.