How to Choose the Freshest Tofu
When it comes to selecting the best tofu, look for signs of freshness such as an ivory color and a subtle, pleasant aroma – indicative of its pure soybean composition. The ideal tofu should have a slight give when pressed, avoiding overly firm blocks.
Upon purchasing, gently rinse the tofu in a dilute salt water solution, and pat dry with a clean cloth or kitchen towel. Cut the tofu into rectangular or square pieces of a suitable size for consumption.
Soaking Tofu in Brine Before Frying
Prepare a brine solution by dissolving a teaspoon of salt in a bowl of warm water. Soak the cut tofu in this solution for approximately 30 minutes. This technique ensures a crispy exterior and a soft, tender interior – the hallmark of perfectly fried tofu.
The salt water draws out excess moisture, enhancing the golden color of the fried tofu. Meanwhile, the warm water maintains the tofu’s texture, preventing it from becoming too soft while retaining its moisture.
The Secret to Crispy, Delicious Fried Tofu
Frying Tofu to Perfection
To achieve the ultimate crispy tofu, heat your choice of cooking oil or lard to the ideal temperature – when a wooden chopstick inserted releases tiny bubbles. Gently place the tofu in the oil and fry over medium heat. Allow it to cook undisturbed, as this helps the tofu develop a golden crust. With a gentle nudge, you’ll know it’s ready to flip and fry the other side. For an even quicker and more efficient fry, emulate the techniques of street vendors by using a deep wok and ample oil, coupled with a slotted spoon to maneuver the tofu with ease.
The Art of Frying Tofu
Double-Frying for Extra Crispness
For an even crispier treat, consider double-frying your tofu. This technique, favored by many restaurants, involves a second round of frying at high heat, typically in a deep wok with oil generously covering the tofu. This rapid increase in temperature creates a delightfully crispy exterior while preserving the moisture within, resulting in a dish that’s neither greasy nor dry.
At home, heat your cooking oil, and when it begins to bubble around a wooden chopstick, carefully add the tofu. Fry until the tofu is golden and crisp all over. As soon as you notice a grain-like texture forming on the surface, remove the tofu and drain it on a plate. To prevent oil splatter, ensure the tofu is thoroughly patted dry, and you may also add a dusting of flour to the oil.
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When frying tofu, do not place it directly into the pan. There is an additional step that will ensure your tofu is golden and crispy. This simple technique will elevate your tofu dish, creating a delicious and aromatic experience.
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