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A Comprehensive Guide to Making Tofu Puffs (Zhou Ou He)

Tofu puffs, known as "Zhou Ou He" in Chinese, are crispy, golden-brown fried tofu pockets loved for their versatility in absorbing sauces and adding texture to dishes. Here’s a simple guide to making them at home.

Step 1: Prepare the Tofu

Start with extra-firm tofu (silken tofu works too but is more delicate). Cut it into 1-inch cubes or rectangles. For extra crispiness, press the tofu between paper towels for 15–20 minutes to remove excess moisture.

Step 2: Season and Coat

Marinate the tofu in a light mixture of soy sauce, garlic powder, and white pepper for 10–15 minutes. For a crunchier exterior, coat each piece evenly in cornstarch or potato starch, shaking off excess. Some recipes also add a pinch of five-spice powder or sesame seeds for depth.

Step 3: Fry to Perfection

Heat vegetable or peanut oil in a wok or deep pot to 350°F (175°C). Carefully add the tofu in batches to avoid overcrowding, frying for 3–4 minutes per side until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.

Step 4: Serve or Use in Dishes

Enjoy tofu puffs as a crunchy snack with sweet chili sauce, or use them in soups, stir-fries, or hot pot—they absorb flavors beautifully. For a healthier twist, air-fry at 390°F (200°C) for 15–20 minutes, flipping halfway.

With these steps, you’ll achieve perfectly crispy tofu puffs every time!