Tofu fries is a popular and simple dish that many people love. The outer layer of the tofu is fried crispy and golden, while the inside remains soft and moist with a fragrant aroma. It’s a delicious and healthy dish that provides the body with plenty of protein, vitamins, and minerals.
Tips for frying crispy and non-stick tofu
To prevent the tofu from crumbling, sticking to the pan, or becoming too dry after frying, you can try the following 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. Soak the tofu pieces in the water for about 30 minutes.
After that, remove the tofu from the water, pat dry, and then fry it in hot oil until golden. By doing this, the tofu will have a crispy golden outer layer, while the inside remains soft, moist, and creamy.
The saltwater helps reduce the moisture on the surface of the tofu. As a result, the fried tofu will have a crispy golden outer layer, appealing color, while the inside retains moisture and absorbs less oil.
Some tips for non-stick frying tofu
Clean pan
Whether frying anything, you need to ensure that the pan is thoroughly cleaned before using it. The best way is to use a non-stick pan that has not been scratched.
You can add some water to the washed pan, bring it to a boil to completely remove excess oil and food residue in the pan. Then, pour out the water and let the pan dry.
If using pans without a non-stick coating for frying, you need to ensure that the pan is thoroughly cleaned, and when frying, you have to wait for the pan to be really hot before adding the food to the pan.
Rub ginger on the pan
A small tip to make fried dishes delicious and non-stick is to use ginger. Cut a slice of fresh ginger and rub it evenly on the entire bottom of the pan. Ginger will create a thin layer to separate the surface of the pan from the food, helping the food not stick to the pan when frying.
Wait for the oil to be hot enough
To make the fried tofu tasty and crispy, you need to use just enough oil to submerge the tofu pieces. Using too little oil will result in longer frying time, and the tofu will be drier and more prone to absorbing oil.
After adding the oil to the pan, you need to wait for the oil to heat up before adding the tofu. By doing so, the outer layer of the tofu will quickly seal, become golden crispy, and won’t absorb oil into the tofu.
Don’t flip too early
When frying tofu, it’s best to wait for one side of the tofu to be golden brown before flipping it. Flipping the tofu too early will cause it to break and lose its attractiveness.
Transform Tofu with Salt Water Soaking: Amazingly Tasty Slices After Frying!
Cook’s Illustrated’s foray into the culinary world has yielded an exciting new discovery – soaking tofu in warm saltwater before frying drastically increases its flavor!
The secret to perfectly crispy fried tofu: don’t toss it straight into the pan, follow these 2 steps for a golden and never soggy result.
I have a fear of tofu skin sticking to the pan when frying it. There are two crucial steps in the process, just follow them and rest assured that every piece will turn golden and crispy, without falling apart.
Secret to Perfectly Crispy and Golden Fried Tofu: No More Sticking to the Pan
Although deep-fried tofu is a common dish that frequently appears on the daily dining table, not everyone knows how to fry tofu to perfection.
Don’t fry spring rolls right away: Do this extra step for crispy rolls that won’t get soggy over time
If you want to make crispy fried spring rolls without sogginess, then don’t overlook the recipe below. You don’t have to worry about it losing its deliciousness even if you leave it for a while.
