Appetizer for Half Chinese New Year: Fried Bean curd

Three warnings about this recipe:

It isn’t healthy.
It might insult other tofu you have known.
It is addictive.

The end result should be a crispy chip that you can eat with your fingers.

For deep fried bean curd, buy the Chinese firm variety.
Two days in advance, cut the bean curd into slices a quarter inch thick by one inch long and a half-inch wide.

Strain the bean curd, uncovered, in the refrigerator for a day.

Soak the bean curd in soy sauce for 24 hours.

Strain before you deep fry.

Heat four or five cups of oil in a wok. Amazingly enough, the electric wok works best for deep-frying. The oil should be at 375° before you fry the tofu.

Add only a handful of bean curd to the oil at a time.

Beware of the tofu cuddle, which will happen immediately. Use a slotted spoon to nudge the slices away from each other.

Eventually the tofu will wagon circle and form a nice little bubbling ring.

When the slices feel crispy (gently tap them with a spoon) pull them out and place them on a paper towel.

Serve with a soy/vinegar/red chili dipping sauce.