Fried tofu is a humble yet beloved dish in Vietnamese households. Many home cooks worry about their tofu sticking to the pan and falling apart when fried. However, with some clever frying tips, you can achieve perfectly crispy tofu every time, without the fear of it sticking to the pan, even when using non-stick cookware like stainless steel pans.
Preparing the Tofu
It is recommended to soak the tofu in a dilute salt water solution or cold water and chill it in the refrigerator for 15 minutes. Afterward, remove the tofu from the water and let it air dry.
Use a paper towel to absorb any excess water from the tofu’s surface. This step is crucial to prevent oil splatter during frying.
Cut the tofu into bite-sized pieces.
For the best flavor and texture, opt for Mơ Village tofu (a specialty from Hanoi, Vietnam) known for its aromatic, creamy, and silky-smooth qualities.
Frying the Tofu
Start by thoroughly cleaning your pan to ensure no residual spices or seasonings are left from previous cooking. To create a natural non-stick surface, you’ll need to “season” the pan (also known as pan tempering). Place the pan on the stove and turn the heat to medium to warm it up.
To test the pan’s temperature, sprinkle a few drops of room temperature water into it. If the water sizzles and quickly evaporates, the pan is not hot enough. The ideal temperature is reached when the water forms round beads that roll around the pan’s surface before disappearing, creating the Leidenfrost effect. This effect causes liquids coming into contact with the hot pan to instantly vaporize, creating a layer of vapor that acts as a natural insulator, preventing the liquid from touching the scorching pan surface.
Once the pan is dry, add oil or lard. To test the oil’s temperature, dip the tip of a wooden chopstick into the oil; if you see large, quick bubbles forming around the tip, it’s ready. Using lard will impart a richer, more savory flavor to the tofu compared to using cooking oil. Additionally, lard is less prone to oxidation at high temperatures, reducing the chances of burnt food and the formation of potentially harmful compounds that may be present in overheated cooking oils.
Gently place the tofu pieces into the pan, lower the heat, and fry until the underside is golden brown. Gently shake the pan to release the tofu. This technique ensures that the tofu doesn’t stick, even without a non-stick coating or additional ingredients.
Once the first side is golden, flip the tofu and continue frying until both sides are evenly browned. Remove the tofu from the pan and serve it on a plate or platter. Fried tofu is best enjoyed hot and can be paired with rice or noodles, or even as a tasty beer snack. Dip the tofu in fish sauce or shrimp paste for added flavor. You can also use fried tofu as a base for other dishes like scallion-infused tofu, tomato sauce tofu, tofu soup, or tofu noodles…
