Fried tofu is a popular dish loved by many people. The outer layer of the tofu is fried to a golden crisp while the inside remains soft and moist, with a fragrant and creamy taste. This simple yet enticing dish is good for your health as it provides the body with essential proteins, vitamins, and minerals.
To achieve golden and crispy pieces of tofu that are fragrant and delicious, don’t rush to put the tofu in the frying pan. Keep the following tips in mind to make perfectly crispy and savory fried tofu.
Tips for making crispy and non-sticky fried tofu
To prevent the tofu from becoming mushy, sticking to the pan, or becoming too dry after frying, try the following small tips.
Wash the tofu thoroughly and cut it into bite-sized pieces.
Prepare a bowl of hot water and add a teaspoon of salt, stirring well. When the salt is dissolved, place the tofu pieces in the water and soak them for about 30 minutes.
Afterward, remove the tofu, pat it dry, and then put it in the hot oil to fry until golden. By using this method, the tofu will have a crispy golden outer layer while remaining soft, moist, and creamy on the inside.
The saltwater helps reduce the moisture on the surface of the tofu. As a result, the fried tofu will have a crispy outer shell, a visually appealing color, while retaining moisture and absorbing less oil.
Some secrets to prevent tofu from sticking to the pan
Clean the pan
Regardless of what you’re frying, you need to ensure that the pan is thoroughly cleaned before use. The best method is to use a non-stick pan that is not scratched.
You can add some water to the cleaned pan and boil it to completely remove any excess oil or food residue in the pan. Then, pour out the water and let the pan dry.
If you’re using pans without a non-stick coating for frying, you need to make sure the pan is well cleaned and heated before adding the food.
Rub ginger on the pan
A small tip to make fried dishes fragrant and non-sticky is to use ginger. Cut a slice of fresh ginger and rub it evenly on the entire bottom of the pan. The ginger will create a thin layer of film that separates the surface of the pan from the food, preventing the food from sticking to the pan when frying.
Wait for the oil to be hot enough
To make the fried tofu fragrant, golden, and crispy, use just enough oil to submerge the tofu pieces. Using too little oil will result in a longer frying time, and the tofu will be drier and absorb more oil.
After adding the oil to the pan, wait for the oil to heat up before adding the tofu. By doing so, the outer layer of the tofu will seal quickly, becoming golden and crispy without absorbing the oil into the tofu.
Don’t flip too soon
When frying tofu, wait for one side of the tofu to become golden before flipping it. Flipping the tofu too soon will cause it to break and be less visually appealing.
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