I made a half-batch of the tofu wanzi last night; however, I kept the full amount of bacon, of course. They were yummy! I wasn't sure how much to "mash" the mixture, so I mixed it by hand and left it a bit chunky. The texture was amazing; creamy curds on the inside and soft crunch on the outside. I added some garlic chives which really elevated the taste. And I did fry them a bit longer than indicated. I'd have to say that the hassle of pressing and draining the tofu was well worth it; what a spectacular recipe! This recipe will be high on my list of go-to appetizers and I can imagine adding other ingredients (dry, smoked shrimp or basil and sun-dried tomatoes) to make it different each time.
Tofu Wanzi (Fried Tofu and Bacon Fritters)
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin. For three dipping sauces to serve with them, see Green Goddess Sauce, Roasted Garlic Chipotle Mayonnaise and Soy Chili Sauce. This recipe first appeared in the 2012 SAVEUR 100, with the article Tofu Wanzi.
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Credit: Todd Coleman
INGREDIENTS
2 (12½-oz.) boxes soft or silken tofu1 (12½-oz.) box firm tofu
⅔ cup panko bread crumbs
⅓ cup flour
¼ cup sesame oil
5 scallions, finely chopped
4 slices cooked bacon, finely chopped
2 eggs, lightly beaten
Kosher salt and freshly ground white pepper, to taste
Canola oil, for frying
INSTRUCTIONS
1. Place all the tofu on a bed of about 6 paper towels on a baking sheet and cover with 6 more paper towels and another sheet. Place a cast-iron skillet on sheet to weight it down; let sit until tofu is drained of most of its liquid, at least 6 hours or overnight, in the refrigerator. Transfer pressed tofu to a large bowl; mash coarsely with a fork. Stir in bread crumbs, flour, sesame oil, scallions, bacon, eggs, and salt and pepper until evenly combined.2. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Portion 2 tbsp. of the tofu mixture and shape into a miniature football shape using two spoons; repeat with remaining tofu mixture. Fry until golden brown and crisp, about 2 minutes. Season with salt and serve immediately, with a dipping sauce, if you like.
Ratings & Reviews (2)
The frying time is way too short. Overall the taste was disappointing. It needed more flavor and I think it would've helped to roll them in panko before frying. The foundation of this recipe is good but it needs some work.
Tofu Wanzi (Fried Tofu and Bacon Fritters)
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