The Secret to Crispy, Delicious Fried Tofu: A Must-Know Technique

Introducing the ultimate guide to frying tofu - say goodbye to soggy, broken tofu with our foolproof method. Achieve the perfect crispy texture and take your tofu dishes to the next level.

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Soak the tofu in a brine solution

Dissolve a teaspoon of salt in a bowl of hot water and soak the tofu for about 30 minutes. The brine will reduce moisture on the surface of the tofu, resulting in a crisp, golden finish when fried. The hot water also prevents the tofu from becoming too soft, retaining moisture within for a creamy texture.

Blanch the tofu in boiling water

For extra crispness, cut the tofu into blocks and place them on a slotted spoon. Blanch in a pot of boiling water for about 20 seconds. This technique helps the tofu retain its shape and firmness. Adding a pinch of salt to the water can enhance this effect.

The Art of Frying Tofu

Ensure your wok or pan is immaculately clean

A clean wok or pan is essential to prevent the tofu from sticking and breaking. This is one of the most important tips for frying tofu. It’s best to use a non-stick pan that isn’t scratched. Alternatively, you can thoroughly clean the pan by boiling some water in it and then discarding the water, ensuring it’s dry before use.

Rub ginger on the pan

An effective trick to prevent sticking and add flavor is to rub a piece of fresh ginger on the bottom and sides of the pan after it’s dried. This is a crucial step in achieving delicious, crisp tofu.

Tofu Frying Mastery

Use ample amount of hot oil

When frying tofu, ensure the oil is sufficiently hot and deep enough for a thorough fry. This will result in a golden, crisp exterior with a soft interior. Using less oil requires longer frying times, which can dry out the tofu and absorb more oil, making it greasy and heavy.

The Ultimate Crispy Tofu Recipe

Ingredients

3 blocks of firm tofu
Green onions, finely chopped
Shallots, thinly sliced
Chili, finely chopped

Seasonings

Fish sauce
Sugar
Ground black pepper
Cooking oil

Method

Step 1: Rinse the tofu and cut into 1cm cubes or rectangular pieces. Chop the green onions finely.

Step 2: Peel and slice the shallots, and finely chop the chili. In a bowl, mix 3 teaspoons of fish sauce, 1 teaspoon of sugar, 1 teaspoon of ground black pepper, 3 teaspoons of water, the chopped green onions, and chili.

Step 3: Heat oil in a wok or deep pan over high heat. Reduce the heat to medium and carefully add the tofu, frying until golden and crisp. Remove the tofu with a slotted spoon and drain on paper towels.

Step 4: Pour out most of the oil from the wok, leaving just enough to fry the shallots. Fry the shallots until golden and fragrant, then pour in the mixed seasonings from the bowl. Bring it to a quick boil and turn off the heat.

Step 5: Arrange the tofu on a serving plate and pour the sauce over it, ensuring each piece is coated. Alternatively, serve the tofu with a small bowl of the sauce for dipping.

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Frequently asked questions

The secret to achieving the perfect crispiness and delicious flavor in fried tofu is by using a simple technique – freezing the tofu before frying it. This method helps remove the moisture from the tofu, creating a firmer texture that absorbs less oil during frying, resulting in a crispier and more flavorful dish.

Freezing tofu causes its moisture to turn into ice crystals, which creates a porous structure within the tofu block. When thawed and pressed, these ice crystals melt and drain away, removing excess water and creating a drier, firmer texture. This process reduces the amount of oil absorbed during frying, making the tofu crispier and less greasy. It also enhances the tofu’s ability to absorb flavors, ensuring a tastier dish.

First, drain and press the tofu to remove excess moisture. Then, cut the tofu into your desired shape and size. Place the tofu pieces in an airtight container and freeze them for at least 24 hours. Once frozen, thaw the tofu by transferring it to the refrigerator or soaking it in cold water. After thawing, press the tofu again to remove any remaining moisture. Finally, fry the tofu in hot oil until golden brown and crispy.

Yes, you can season the tofu before freezing. Marinating the tofu in a mixture of soy sauce, garlic, ginger, and other spices can add flavor to the tofu. However, if you prefer a simpler approach, you can freeze the tofu without seasoning and add flavors later during the cooking process.

When frying tofu, it is recommended to use oils with a high smoke point, such as peanut oil, vegetable oil, or canola oil. These oils can withstand higher temperatures without burning, ensuring that your tofu gets crispy without becoming greasy.

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