Wok with Tak. Soy tofu puff. The most delicious tofu ever.

Soy tofu puffs are definitely one of our family favorite foods.  Every time I cook them, there is a subtle contest of who is going to get most pieces.  If fact, these soy tofu puffs when cooked correctly almost like by everyone including those who do not like tofu.  The soy tofu puffs are a special kind of fried tofu.  Inside the soy tofu puffs are sponge-like matrices that absorb fluid readily.  When you bite into the soy tofu puffs, you feel like biting into packets of soup.  With the slightly crunchy skin of the soy tofu puffs, the culinary sensation is truly exceptional.  However, cooking the soy tofu puffs correctly is critical to achieve this texture.  In this video, I demonstrate how to cook the soy tofu puffs separately in order to have the maximum control of the texture of the skin and the absorbance of the sponge matrices.  There are many options in creating the sauce to fill the sponge matrices.  Through flavor chasing you can find the sauce that you enjoy most.  If you have not tried soy tofu puffs before, you should give them a try.  Most likely you are going to enjoy this even though you might not like tofu.