Ingredients:
Tofu
Sesame seeds, chili powder, cumin powder, sugar
Soy sauce, vinegar, chili oil, coriander
Preparation:
Cut tofu into bite-sized pieces.
Instructions:
Heat oil in a skillet to 60 degrees Celsius and add tofu.
Fry until golden brown, then remove from heat.
Continue frying for an additional minute, then remove.
Sprinkle tofu with 3 teaspoons sesame seeds, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon sugar.
Stir in 3 tablespoons soy sauce, 1 teaspoon vinegar, 3 tablespoons chili oil, and finally, coriander.
Enjoy your delicious tofu dish!
Note: For children, reduce or omit chili powder as desired.
How to Fry Tofu without Sticking:
Soak tofu in brine: Dissolve 1 teaspoon salt in a bowl of hot water and soak tofu for 30 minutes. This reduces surface moisture and enhances the golden color during frying. The high temperature prevents sogginess, preserving the moist interior for a rich, flavorful dish.
Blanch tofu in boiling water: Cut tofu into cubes and place on a slotted spoon. Dip into boiling water for 20 seconds. This maintains the tofu’s shape and texture. Add a pinch of salt to the water for added flavor.
Ensure pan cleanliness: A clean pan is vital to prevent sticking and breaking apart the tofu. Invest in a non-stick pan that is free of scratches. To thoroughly clean it, fill it with water, bring to a boil, then empty and allow it to dry.
Rub ginger on the pan: Cut a few slices of fresh ginger and rub them on the bottom and sides of the dry pan before adding oil. This acts as an effective anti-stick agent.
Cut the tofu into bite-sized pieces. You should also have measuring spoons ready for the spices and seeds.
Heat oil in a skillet to 60 degrees Celsius and add the tofu, frying until golden brown. Continue frying for an additional minute, then remove from the heat. The unique twist comes from the addition of spices: stir in soy sauce, vinegar, and chili oil, with a final touch of coriander.
Yes, there are a few tricks to prevent sticking. Firstly, soak the tofu in brine (dissolve salt in hot water) for 30 minutes to reduce surface moisture. You can also blanch the tofu cubes in boiling water for 20 seconds to maintain their shape and texture. Ensure your pan is non-stick, scratch-free, and thoroughly cleaned by boiling water in it and then drying it. Finally, rub some fresh ginger on the pan before adding oil, acting as a natural anti-stick agent.
Absolutely! For a milder flavor, reduce or omit the chili powder as per your preference. You can also adjust the amount of chili oil used.
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