Fried tofu is a simple yet mouthwatering dish with a crispy exterior and a soft, silky interior. To achieve the perfect crispness, consider the following tips:
1. Select high-quality tofu
Fresh tofu enhances the flavor of the dish. Opt for tofu with a natural white color, soft yet firm texture, and avoid those with a deep yellow hue, which may indicate prolonged storage.
For a crispier treat, choose firm tofu (tofu mơ) over soft tofu as it contains less water and fries better.
Fried Tofu
2. Pat tofu dry before frying
Use paper towels or a clean cloth to absorb excess moisture from the tofu’s surface. This prevents oil splatter and promotes faster browning.
For tofu with high water content, gently press it before frying to remove excess liquid.
3. Use hot oil and fully submerge the tofu
Ensure the oil is sufficiently hot by testing with a chopstick; if bubbles form around it, the oil is ready. Frying in hot oil gives that desirable crispness.
For even cooking and browning, submerge the tofu completely in the oil. Alternatively, fry one side until crisp, then turn over to cook the other sides.
4. Maintain moderate heat during frying
Start with high heat to quickly heat the oil, but reduce to medium heat once the tofu is added. This prevents burning the exterior while ensuring even cooking.
Gently turn the tofu to fry all sides, being careful not to break the crispy crust.
5. Add a pinch of salt to the oil
A clever trick is to add a pinch of salt to the oil, reducing tofu’s tendency to stick to the pan and enhancing its crispness.
6. Drain excess oil after frying
Once the tofu is golden and crisp, remove it from the oil and place it on a paper towel or absorbent paper to eliminate excess grease, preserving its crispness.
With these tips, you’ll create a delightful fried tofu dish with a crunchy exterior and a soft interior. It pairs well with shrimp paste, chili sauce, and is an excellent addition to dishes like bún (rice vermicelli) and phở (rice noodle soup).
