Deep-fried tofu is a humble dish, often making an appearance at family meals. It also works well as a side dish for drinks.
Frying tofu is not overly complicated, but if you’re not careful, you might encounter oil splatter, or end up with broken, soggy tofu instead of the desired crispy golden pieces.
To avoid these issues, consider the following tips:
Soak the tofu in salted water
Start by preparing a bowl of warm water. Add about a teaspoon of salt and stir until dissolved. Soak the tofu in this solution for around 30 minutes, then remove it.
Soaking the tofu in salted water reduces the moisture on its surface. When fried, the outer layer of the tofu will be crispier and have a sharper golden color.
Soaking tofu in salted water or blanching it in boiling water will make it firmer. When fried, the outer layer will be crispy and golden, resulting in a more appealing presentation.
Blanch the tofu in boiling water
If you need to fry the tofu immediately and don’t have time for the salt water soak, try blanching it in boiling water.
Place a pot of water on the stove, add a pinch of salt, and bring it to a boil. Gently lower the tofu into the water and blanch for about 20 seconds. This method helps the tofu maintain its shape during frying, preventing it from breaking apart.
Pat the tofu dry before frying
Wet tofu can cause oil to splatter during frying. Therefore, it’s essential to ensure the tofu is dry before placing it in the oil. Use a clean cloth to gently pat the tofu’s surface, removing any excess moisture. This step also helps the tofu develop a crispy golden exterior more quickly during frying.
Ensure the pan is thoroughly cleaned
For the tofu to release easily from the pan during frying, it’s crucial to start with a clean pan. You can use either a stainless steel or non-stick pan for this task.
To ensure the pan is entirely free of residue, you can fill it with a small amount of water, bring it to a boil, and then discard the water, allowing the pan to dry.
Rub ginger on the pan
To enhance the non-stick properties of the pan, take a slice of fresh ginger and rub it over the entire surface. The ginger will create a barrier that prevents the tofu from sticking to the pan. After this step, add oil to the pan as you normally would for frying.
Use enough oil and ensure it’s hot
For crispy, non-stick tofu, it’s essential to use sufficient oil and wait for it to reach the right temperature before adding the tofu to the pan.
When frying tofu, it’s crucial to use enough oil to ensure even cooking and a crispy golden exterior. The oil must be hot before adding the tofu; otherwise, the tofu will absorb the oil and become soggy.
Don’t flip the tofu too soon
Tofu is delicate and can easily break apart. After placing the tofu in the pan, give it time to develop a golden crust on one side before attempting to flip it. Flipping too soon will cause the tofu to fall apart.
