Crispy Fried Tofu: Simply Dip in this Special Sauce for Golden, Fragrant, and Delicious Goodness

With the following fried tofu recipe, you'll have a delicious and crispy dish that you can eat endlessly without getting bored.


Deep-fried tofu is a delicious and crispy dish loved by many. In particular, tofu is a cheap and popular ingredient that many people enjoy. If you follow the method below, your fried tofu will turn golden and crispy, a texture that everyone will love.

Soak the tofu in saltwater

To make a flavorful and delicious fried tofu, you need to add a tablespoon 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, ensuring that the fried tofu has a vibrant golden color. The high temperature of the water prevents the tofu from becoming mushy, keeping it moist and tender on the inside. This way, the fried tofu will have a crispy exterior and a soft interior. Your tofu will be rich, flavorful, and irresistible to anyone who tries it.

Blanch the tofu in boiling water

According to experienced homemakers, another secret to delicious fried tofu is to cut the tofu into small pieces, place them on a colander, and blanch them in boiling water for about 20 seconds. This method helps the tofu maintain its shape and firmness. You can add a pinch of salt to the boiling water for better results.

Ensure the cleanliness of the pan

A clean pan is essential to prevent sticking and breaking the tofu. This is the most important tip for crispy and delicious fried tofu. It is best to use a non-stick pan that is not scratched. You can add some water to the pan, bring it to a boil, and thoroughly clean it up before use.

In addition, to prevent sticking, you can use a small trick. Just place a small piece of ginger in the pan before adding the oil. Rub the ginger slices evenly on the bottom and sides of the pan before it dries.

Hot and sufficient oil

In the tips for crispy and delicious fried tofu, you must remember that the oil must be hot and there should be enough oil to fully submerge the tofu. This way, the tofu will have a crispy golden crust while remaining soft on the inside. If you use too little oil, you will need to fry the tofu for a longer time, resulting in a dry interior and excessive oil absorption, making it greasy and heavy.

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