Korean Medium Soft Tofu for Frying

This is the first time I'm trying out Korean tofu specially made for frying. They are priced slightly higher and the portion are less than the other brands of tofu I'm used to.

The more affordable versions are sold by at least three or four different manufacturers based in Australia and are more widely available in Asian groceries or supermarkets.


However, as with most tofu, you'd need to handle the tofu with greater care as they are more delicate and softer. Secondly, the water which the tofu is soaked in to maintain freshness must be totally discarded. Thirdly, it would make frying easier if you were to sprinkle some salt and coat with all-purpose flour just before frying it in the pan.

With the Korean tofu, I did not coat it with flour, just a sprinkling of fine sea salt to prevent splattering of oil.