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.
- 2 (12 1/2-oz.) boxes soft or silken tofu
- 1 (12 1/2-oz.) box firm tofu
- 2⁄3 cup panko bread crumbs
- 1⁄3 cup flour
- 1⁄4 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
- 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.
- 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.