inch thick. Heat oil to 180ºC in a wok or other deep pan. Fry tofu pieces a few at a time until puffy and golden brown, 6 to 8 minutes. Serves 4 to 6 as an appetizer. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.