This has to be one of my snacks. When I was attending meetings at the Singapore Adventurers’ Club years ago, I would drop by at the nearby tim sum shop and order a paper wrapped chicken or a fried tofu. The fried tofu was really something to savour, but I’m no longer with the club and I don’t have any excuse to go to Geylang anymore. It’s time to make my own fried tofu.

Non-stick pots like this are excellent for creating a deep-fried effect without actually deep frying. I have less than half a cup of oil inside there. Just pop the pressed tofu into the pot, place the lid on, fry for 4-5 minutes on the first side, then 2-3 minutes on the other sides.

It should look like this after frying. Hold the tofu with a pair of tongs, then cut it with a sharp knife. Very important is the sauce. I’ve made it almost exactly like the steamed fish sauce over here. Only difference is that for the tofu, I would add some cut red chillies.

Sprinkle some cut green onion over the cut tofu, heat up the sauce in a microwave until it’s boiling, then pour it over the tofu. It tastes great – even better than the one at Geylang.

© Chan Joon Yee