Bean Curd Puffs |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 cakes bean curd | peanut or corn oil for deep-frying | |
| 1 | Quarter each bean curd cake. Put the 16 cubes on changes of paper towels or cloths to drain excess water. |
| 2 | Half fill a wok or deep fryer with oil. Heat to a temperature of 400 F, or until a cube of stale bread browns in 40 seconds. Gently immerse the bean curd in the oil and deep-fry for about 15 minutes, or until golden and crisp. Remove with a hand strainer or perforated spoon and drain on paper towels. |