油豆腐，又稱「油炸豆腐」或「油炸豆皮」，是以豆腐為主要原料，經過油炸處理後製成的美食。在華人飲食文化中佔有重要地位，尤其在台灣、中國大陸和東南亞地區的烹飪中常見。口感外酥內軟，風味獨特，無論作為主菜或配菜，都能提供豐富的口感和多樣的料理選擇。

製作的過程需要較為細緻的技術，且選用的豆腐質地對最終產品的質量影響很大。首先，選用的是硬豆腐或是水分含量較少的豆腐，這樣的豆腐在油炸過程中能夠保持結實的形狀，不易碎裂。新鮮製作的豆腐經過瀝乾處理，以減少內部水分，這樣能避免在油炸時過度噴濺油花。接下來，準備一鍋熱油，通常油溫需要達到180°C左右，這是確保豆腐外層快速炸脆而內部保持軟嫩的關鍵。將處理好的豆腐小心地放入熱油中，豆腐在高溫油中炸製時，表面會迅速變得金黃酥脆，內部則保持柔軟的質地。油炸過程大約需要幾分鐘，炸至豆腐呈現均勻的金黃色即可撈出。

炸好的油豆腐可以直接食用，亦可以作為多種菜餚的主要材料或配料。常見的做法包括加入火鍋、滷水或各種燉煮料理中。由於油豆腐能夠吸收湯汁或滷汁，因此常常被用來烹製味道濃郁的菜餚，例如滷肉、紅燒或燉煮等。可以切成塊狀，搭配蔬菜、肉類或海鮮共同炒製，帶來不同的風味層次。除了鹹食，油豆腐也能用於製作素食料理，特別是在亞洲的素食文化中，是替代肉類的主要選擇之一。表面酥脆，而內裡柔軟的特質，使其成為素食者喜愛的食材。無論是作為素湯中的點綴，還是與各類蔬菜一起炒製，都能增添菜餚的口感與營養。

油豆腐的製作過程簡單，但其多樣的食用方式使得它成為家庭餐桌上經常見到的食材。由於它本身味道較為清淡，能夠很好地吸收烹調時的各種調味，因此無論與任何食材搭配，都能發揮出色，成為一道美味可口的料理。

Fried tofu, also known as "youtofu" or "fried tofu skin," is a culinary delicacy made from tofu, which is deep-fried to achieve a crispy exterior and soft interior. It holds a significant place in Chinese culinary culture and is commonly used in the cuisines of Taiwan, mainland China, and Southeast Asia. The unique texture of fried tofu, being crispy on the outside and tender on the inside, makes it a versatile ingredient that can be used as a main dish or side dish, offering rich and varied culinary options.

The process of making fried tofu requires careful technique, and the quality of the tofu used greatly impacts the final product. Typically, firm tofu or tofu with a lower moisture content is selected, as this type of tofu maintains its shape during the frying process and is less likely to break apart. Freshly prepared tofu is drained to remove excess moisture, which helps prevent excessive oil splatter during frying.

Next, a pot of hot oil is prepared, usually heated to around 180°C (356°F). This temperature ensures that the outer layer of the tofu becomes crisp quickly while the inside remains soft. The prepared tofu is carefully placed into the hot oil, where it fries until the surface turns a golden brown and the exterior becomes crispy, while the interior retains its soft texture. The frying process typically takes a few minutes, and once the tofu has an even golden color, it is removed from the oil.

Fried tofu can be eaten on its own or used as the main ingredient or accompaniment in various dishes. Popular methods of preparation include adding it to hot pot, braised dishes, or other stewed recipes. Because fried tofu is excellent at absorbing broths and sauces, it is often used in richly flavored dishes such as braised pork, red-cooked dishes, or other stews. It can also be cut into pieces and stir-fried with vegetables, meat, or seafood, adding layers of flavor and texture to the dish.

In addition to savory dishes, fried tofu is also commonly used in vegetarian cuisine, especially within Asian vegetarian traditions, where it serves as a primary substitute for meat. Its crispy exterior and soft interior make it a favorite ingredient among vegetarians. Whether used as a garnish in vegetarian soups or stir-fried with various vegetables, fried tofu enhances the taste and nutritional value of the dish.

Although the process of making fried tofu is simple, its versatile uses make it a staple on many household dining tables. Since it has a relatively mild flavor on its own, fried tofu readily absorbs the flavors of whatever ingredients it is cooked with, making it a delicious and adaptable component of many dishes.