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Boil 4 for 9 min, then shock them in cold water and peel. Halve them when cold. Heat 400 ml in a wok to 170 °C. Fry in batches until the cubes float and turn pale gold, then drain on a rack. Fry until crisp-edged and deep amber. Both should rattle when you shake the rack.
Salt the oil, not the tofu: wet tofu explodes in hot oil, so pat everything bone dry first.
- Eggs
- Neutral oil
- Firm tofu
- Tempeh
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