Fried Tofu

Ingredients:
1 block (about 15 to 16 ounces) extra-firm tofu, drained and dried*
1/2 to 3/4 cup cornstarch, sifted
1 tsp. kosher or regular salt
1 cup water
oil for frying

Directions:
1. In medium-sized bowl (one that holds at least 2 cups), add cornstarch and salt. Stir to blend together. Add water to medium-sized bowl (one that holds at least 2 cups).
2. Dry the tofu: take a few sheets of paper towel and wrap the tofu in them. Pat the tofu dry, until you have removed most of the water from it. Remove paper towel, repeat. Remove paper towel, then wrap in a few more sheets and set aside for about 10 minutes. Pat the tofu dry again, the paper towels should be half as wet as they were the first time.
3. Cut the tofu into 1-inch by 1-inch cubes (the first time you make this you may want to use only 1/2 the package).
4. Dip the tofu into the cornstarch mixture, lightly coating all sides. Dip in water, then back in cornstarch mixture (using wet hand, dry hand method). Repeat until all tofu is coated.
5. In large size fry pan, heat canola or vegetable oil to 375*F (about 1/2 to 3/4 cup; enough to get 1-1/2 to 2 inches of oil in the bottom of the pan. CAREFULLY add several coated cubes (start with about 5 or 6) to the hot oil.
6. Fry until golden brown on all sides. Remove fried cubes to several paper towels on a plate to drain. Repeat until all coated cubes have been fried.
7. Serve with duck sauce or hot sauce or chili garlic sauce for dipping.
Yield: from a full block you should get at least 30 cubes.

Recipe Notes:
Instead of cubes, you can cut this into rectangular strips, about 1/2-inch thick and 3-inches long (think the size of your middle finger).