Hong Kong Style Crispy Tofu with Fried Garlic

Making golden garlic at home is quite simple: first, fry minced garlic in hot oil until the oil absorbs the garlic's aroma. Then, use this garlic-infused oil to fry the tofu, resulting in an irresistibly fragrant dish with crispy skin and tender interior. This street food style can easily be recreated at home!

What is "Fengsha"?

In Hong Kong, this dish also called "Fengsha Tofu" or "Desert Sand Tofu". It is a dish with distinct Hong Kong characteristics. The name comes from its unique appearance and preparation method. After frying, tofu or other main ingredients are topped with a layer of fried garlic. The colour and texture of this garlic layer resemble the sand in a desert, hence the name "Fengsha." The hallmark of this technique is that the garlic flavour seeps into the main ingredient, making each bite rich with garlic aroma.

Simple and Affordable Home Cooking

This tofu dish is an economical and easy-to-make home dish. Start by heating oil to the right frying temperature and adding minced garlic to infuse the oil with its aroma. Use this garlic-infused oil to fry the tofu. Coat the tofu with a thin layer of frying powder mixed with salt and five-spice powder, which gives it a crispy and flavourful outer layer. Finally, return the fried tofu to the pan, add the fried garlic and red chilli flakes, and stir-fry for 30 seconds before serving.

Tips for Frying Garlic

It’s important to note that when frying garlic, you should remove the garlic slices before they turn fully golden. This is because the garlic will continue to cook and darken due to residual heat even after being removed from the oil. If you wait until the garlic is completely browned before taking it out, it can affect both the colour and flavour of the fried garlic. Therefore, removing the garlic slices at the right time helps maintain their aroma and colour, enhancing the overall flavour of the dish.

Ingredients

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Basic Ingredients

Silken Tofu	1 carton
Salt	½ tsp
Garlic	1 whole bulb
Red Pepper	½ each
Spring Onion	2 sprigs
Cooking Oil	enough for deep frying

Coating Flour

Cornstarch	50g
Plain Flour	50g
Salt	1 tsp
Chilli Powder	1 tsp
Five Spice Powder	1 tsp

Steps

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1. Cut the tofu horizontally once, then slice vertically into five pieces to make twelve rectangular pieces.

2. Sprinkle a little salt on the surface of the tofu and let it sit for 15 minutes to draw out excess moisture. Then, pat it dry with kitchen paper.

3. Chop the garlic into coarse pieces; dice the red pepper; and slice the green onions into rings.

4. Mix the cornstarch, flour, salt, chilli powder, and five-spice powder together and set aside.

5. Heat the oil in a pan over medium heat until it reaches 180°C. First, add a small piece of garlic to test the oil temperature. If the garlic bubbles immediately, the oil is ready. At this point, reduce the heat to low and add all the garlic, frying until golden brown. Then, remove the garlic and set it aside.

6. Using the same pot of oil (heated to 180°C), evenly coat the tofu with flour. Add the tofu to the hot oil and fry for about 3 minutes. In the last 30 seconds, increase the heat to make the tofu crisp and golden. Remove the tofu and drain excess oil with paper towels.

7. Heat a pan, return the fried tofu to the pan, and add the fried garlic and red pepper. Stir-fry quickly for 30 seconds, then transfer to a plate. Finally, sprinkle with chopped spring onion and serve.