Crispy fried tofu is a beloved dish that many people enjoy. Moreover, it is a budget-friendly dish that is both inexpensive and satisfying. However, not everyone knows how to fry tofu without it breaking apart. With the simple recipe below, you will have a foolproof, delicious, crispy tofu that doesn’t stick to the pan.
Soak the tofu in saltwater
The key to frying tofu to a golden color without it falling apart is to soak it in saltwater. First, add a teaspoon of salt to a bowl of hot water, stir until dissolved, then soak the tofu for about 30 minutes. The saltwater will reduce the moisture on the surface of the tofu, resulting in a crispier and more vibrant golden color. The hot water temperature helps the tofu stay firm and retain moisture inside for a rich and tender texture. This way, the fried tofu will have a crispy outer layer and a soft interior.
Blanch the tofu in boiling water
One of the secret techniques that many cooks use is blanching the tofu. Cut the tofu into small cubes and place it on a sieve, then blanch it in boiling water for about 20 seconds. This method helps the tofu maintain its beautiful shape and firm texture. You can add a pinch of salt to the boiling water for better results.
Ensure the pan is clean
The pan must be clean to prevent the tofu from sticking and breaking apart. This is the most important step in ensuring crispy and delicious fried tofu. It is best to use a non-stick pan that is not scratched. You can pour a little water into the pan, bring it to a boil, thoroughly clean it, then pour out the water and let it dry.
Rub ginger on the pan
If your pan has lost its non-stick coating, making the frying process difficult, there is a trick. Before frying the tofu, after the pan is dry, rub some fresh ginger slices evenly on the bottom and sides of the pan. This method helps prevent the tofu from sticking to the pan.
Ensure the oil is hot and sufficient
In the secrets of making crispy and delicious fried tofu, you must remember that the oil should be hot and there should be enough oil to fully submerge the tofu. This way, the tofu will have a crispy golden outer layer and a soft interior. If you use too little oil, you will need to fry the tofu for a longer time, resulting in a dry texture and excessive oil absorption.
Avoid flipping the tofu too soon
One of the secrets to achieving a batch of golden crispy fried tofu is to avoid flipping the tofu too soon, as it can easily break apart. Since tofu is naturally soft and fragile, especially the good quality tofu, when you put it in the pan, do not flip it until one side turns golden.
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