In addition to foods such as meat, fish, vegetables, and eggs, tofu is also a common dish on the table of Vietnamese families. Especially, this is a plant protein that is easy to buy, cook, eat and very cheap.
With this ingredient, you can make many delicious dishes such as tofu marinated with onion, tofu fried with lemongrass and chili, stewed tofu with quail eggs, tofu in minced meat sauce, stuffed tofu with minced meat in tomato sauce… One of the most familiar and popular dishes is crispy fried tofu.
This dish is simple to prepare and only needs to be served with a little shrimp paste, soy sauce, or sweet and sour fish sauce to make it “wipe out” a whole pot of rice. To fry the tofu to always be golden, crispy and not break or stick to the pan, you need to “follow” these 4 golden rules.
How to choose good tofu
When going to the market to buy tofu, you will see both soft and harder types. To prevent the fried tofu from breaking and make it more fragrant after frying, you should choose slightly harder and older tofu. Buy tofu pieces that are white and have a light aroma because they are made from pure soybeans.
In case you cannot find older tofu, you can soak the tofu pieces in a bowl of diluted saltwater for about 15 minutes. The reason is that saltwater helps reduce moisture inside the tofu pieces, so they will not break when frying. Besides, you need to dry the water on the surface of the tofu pieces before frying them and cut them into small bite-sized pieces. However, do not cut the tofu too thin as it can break easily.
Ice water soak
Before frying, you can soak the tofu in ice water or rinse it directly under cold tap water. At that time, the shock or temperature change phenomenon will help the outer skin of the tofu tighten quickly, the inside is soft and tender but the outer skin is slightly tough and easy to fry. Then, remove the tofu pieces to drain or use a clean towel to absorb the water.
Fry once
After adding cooking oil to the pan and heating it, you can use a chopstick to dip it into the oil. If you see bubbles in the oil, it means it is hot enough and you can put the tofu in.
Do not place the tofu pieces too close together and leave a space so that the tofu pieces do not stick together. Reduce the heat and continue frying until the tofu pieces are about 70% golden and crispy.
Fry tofu a second time
To make the fried tofu more crispy and delicious, you should fry it a second time. Then, you can heat the cooking oil, wait until it boils and then put the tofu in to fry in high heat. Turn quickly and evenly to make the tofu pieces golden and crispy on all sides.
To avoid getting splashed with oil while frying, you can dry the tofu pieces or add a little flour to the pan.
After cooking, the fried tofu will have a very eye-catching golden color. When eating, you will feel the crispy outer skin and the soft and fragrant interior of the tofu. The best way to enjoy this dish is to serve it with white rice or noodles and dip it in shrimp paste or fish sauce.
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