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1
Remove the excess moisture from the block of tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for an hour or two.
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2
Now cut the tofu block into triangle shapes, about two inches long.
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3
Pour the oil into the wok and heat, when you dip a chopstick into the heated oil and bubbles rise from it the oil is ready for use.
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4
If the oil smokes it is too hot.
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5
Using the wok's spatula, slide the tofu triangles one at a time into the hot oil.
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6
Fry on both sides until golden brown.
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7
Scoop the triangles out of the wok and allow them to drain on the wok's draining grill (or place on paper towels).
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8
Once the triangles are drained and cool, it's a good idea to give them a second deep frying.
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9
This deepens their golden color and makes them nice and crisp.
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10
Place once again on the grill to drain and cool.
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11
The final step requires that you place the fried tofu triangles in a colander and run very hot water over them. I put the colander in the sink and allow the hot water from the faucet to run over the tofu, while I simultaneously pour boiling water from a pot over the triangles. This hot water bath completely leeches all remnants of oil from the tofu, resulting in tofu that you would never imagine as having been deep fried.
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12
Pat dry the tofu and serve with rice or noodles and a little shoyu, or use the fried tofu in another recipe.
