4 Serves
77 Mins
Slice the firm tofu into uniform bite-sized cubes and pat them dry thoroughly using paper towels.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B3
0 mg / 16 mgVitamin B6
0 mg / 1.7 mgFolate
0 µg / 400 µgCalcium
178 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
7 mg / 1,250 mgPotassium
18 mg / 4,700 mgSodium
39 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
In a mixing bowl, toss the tofu cubes with five spice powder and a pinch of salt and pepper until evenly coated.
Heat a generous amount of vegetable oil in a wok or deep-frying pot over medium-high heat until it reaches approximately 175°C.
Carefully add the seasoned tofu cubes to the hot oil in batches, frying until they puff up and turn golden brown and crispy, which should take about 5 to 7 minutes per batch.
Remove the tofu puffs with a slotted spoon and drain them on a wire rack or paper towels before serving hot.
25
g95
g20
g
Yemeni
