When you cut tofu into pieces and fry them at a high temperature, what you get is Japanese tofu puff. The Japanese tofu puff was invented because normal tofu was not easy to preserve; thus these tofu were cut into small pieces or flakes, and fried to extend their shelf life before they became bad. The Japanese tofu puff has golden yellow appearance.
These days, it’s easy to buy Japanese tofu puff in major supermarkets or from Malaysia vegetarian suppliers to add them to your favorite homemade dishes.
The Japanese tofu puff can be eaten by men, women, and children because it is rich in a variety of high-quality protein and nutrition. It is naturally gluten-free and low in calories, has no cholesterol, and is an excellent source of iron and calcium.
These deep-fried cubes of bean curd found in the frozen vegetarian food section in Malaysia are very chewy and absorbent, making them a perfect addition in stews. They are also great for stuffing due to its light and spongy texture.
The best way to store them is to keep them refrigerated up to the expiration date on the package. Once you open the packing, place them in an airtight container for up to three days. They can be frozen up to three months without changing the texture, unlike other types of bean curd skin. Moreover, it is a good idea to defrost them before you use them.
Do you know you can make Japanese tofu puff on your own? All you need is to buy bean curd skin in Malaysia, cut them into pieces and fry. Although they will not have the same light and spongy texture, they will still be delicious, and you can use them in your favorite dish. Always ask your vegetarian food supplier for Japanese tofu puff for better results.
