The key to this crispy and addictive fried snack is extracting as much liquid as possible from the tofu. Press the tofu for at least 2 hours (preferably overnight), either between two plates or in one of these handy presses.
Refrigerate the fully flaked balls uncovered (and preferably elevated on a rack) overnight. This will give the flakes more time to adhere and dry out, which is important in giving the balls more puff, crunch, and an overall prettier look after frying.
Adapted from Adventures In Starry Kitchen: 88 Asian-Inspired Recipes from America’s Most Famous Underground Restaurant. Copyright © 2017 by Nguyen Tran. Reprinted with permission by HarperOne, a division of HarperCollinsPublishers.