I sometime eat asian dishes having tofu cubes. The tofu looks a bit fried, it is a bit crispy on the outside but quite soft and fluffy inside. I love this texture combo, I would eat a whole wok of it! Unfortunately I know neither how this kind of tofu preparation is called nor how it is made. What is the name of this preparation style so I can learn how to make it myself?
Traditionally, it's first dropped into boiling water & allowed to sit as the water cools for 15 minutes before drying off & deep frying.
There's a 'cheat' method, though.
Press to dry, sprinkle with a little cornflour & shallow fry, on its own. Add to the dish when cooked. Dress with anything you fancy - chilli, soy sauce, sesame oil, rice wine vinegar...
It's not quite the same as deep fried, but it's a whole lot quicker & easier.
Start with firm tofu; otherwise you'll have to give it the 15 mins in boiled water to firm it up.
Edit: The question changed direction slightly after I'd posted this - as to what it's called; other than 'deep fried' or 'crispy' tofu, I really don't know.
This sounds like fried tofu puffs.
My understanding from watching it being cooked is that it's fried hot and fast in a lot of oil. The tofu itself seems to be a firm variety and the outside dries and crisps from the hot oil. As the inside heats up some steam will be formed, and I think this is what makes it fluffy.
I've never managed to replicate it myself except for a few test pieces - I suspect I'm being mean with the oil and my wok isn't really hot enough to start with (domestic wok rings aren't as powerful as commercial ones), so adding a lot of tofu drops the temperature too much. Deep frying might work but the rest of a typical dish would need stir frying and I'm not set up for deep frying so I've never tried it.