Crispy Fried Tofu Without Breaking
Tofu, a versatile and nutritious ingredient, offers a wide range of delectable dishes. A common challenge with pan-frying tofu, however, is its tendency to break apart or stick to the bottom of the pan. To overcome this, a crucial step is to prepare the tofu by soaking it in salted water before cooking.
Here’s how to do it:
Dissolve salt in hot water in a ratio of 1 part salt to 4 parts water. Submerge the tofu in the solution and let it soak for approximately 15 minutes.
Dissolve salt in hot water in a ratio of 1 part salt to 4 parts water. Submerge the tofu in the solution and let it soak for approximately 15 minutes.
Remove the tofu and use paper towels to absorb excess moisture.
Next, cut the tofu into bite-sized pieces and proceed with frying or cooking according to your preferred recipe.
The combination of the warm temperature of the saltwater and the appropriate salinity encourages the evaporation of surface moisture on the tofu. Simultaneously, the salt solution enhances the bonding between surface proteins, contributing to an improved firmness and texture. Consequently, when fried, the tofu develops an enticing golden-brown exterior, offering a satisfying experience of crispiness that complements a soft and resilient interior without any crumbling or breaking.
To ensure that the fried tofu remains crispy without sticking to the pan, observe the following tips:
Clean the Pan
Thoroughly clean the pan before frying, preferably using non-stick or scratch-free pans. Consider heating a small amount of water in the pan to eliminate any remaining debris.
Temperature and Oil Level
Heat the oil until it reaches a stable temperature before adding the tofu. Tofu fried in hot oil will develop a crispy exterior and a tender interior. To achieve this, ensure the oil is sufficiently hot and that the tofu is submerged in the oil. Once the tofu achieves an even golden-brown color, remove it from the oil and allow it to drain before serving. Avoid flipping or moving the tofu excessively after initially placing it in the pan, as this can cause it to break.
Heat the oil until it reaches a stable temperature before adding the tofu.
Using Ginger
To prevent the tofu from sticking to the pan, gently rub a piece of fresh ginger on the bottom and sides of the dry pan before adding oil. Ginger creates a natural non-stick layer when heated in the oil, ensuring that the tofu doesn’t adhere to the pan during frying.
Scallion-Marinated Tofu
Ingredients
– 4 pieces of tofu
– 50g scallions
– 30ml fish sauce
– 15g sugar
– 3g MSG
– Cooking oil for frying
Scallion-Marinated Tofu
Instructions
Step 1: Prepare the ingredients
– Rinse the tofu and soak it in lightly salted water, then pat dry as mentioned earlier.
– Wash and cut the scallions into short segments.
Step 2: Make the scallion sauce
– In a bowl, whisk together the chopped scallions with 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 teaspoon of MSG, and 6 tablespoons of water. Stir until the ingredients are thoroughly combined.
Step 3: Fry the tofu
– Place a pan over medium heat and add cooking oil, ensuring that it’s deep enough to cover the tofu pieces. Once the oil is hot, gently drop each piece of tofu into the pan.
– Fry the tofu evenly until golden brown on all sides, then remove it and immediately submerge it in the prepared scallion sauce.
Step 4: Serve and enjoy
– The scallion-marinated tofu is aromatic and delicious, with a crispy exterior, a soft and smooth interior, and a savory scallion sauce that permeates the tofu, creating a tantalizing culinary experience.
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