Choosing Fresh Tofu for Crispy Results
A key step to achieving crispy tofu is to select fresh tofu with indicators such as an ivory color, a subtle fragrant aroma, and a pure soybean composition. It shouldn’t feel too firm to the touch.
Rinse the tofu with diluted salt water and gently pat dry with a clean cloth or kitchen towel. Cut the tofu into rectangular or square pieces of a suitable size for consumption.
First Fry
To achieve crispy tofu, heat up some cooking oil or pork fat in a wok or deep pan. A simple test to know if the oil is hot enough is to stick a wooden chopstick into the oil; if you see tiny bubbles forming around the chopstick, the oil is ready. Gently place the tofu pieces into the oil and fry over medium heat. Allow the tofu to cook undisturbed for a while, letting it turn a light golden color. You can then gently drizzle some oil around the edges of the tofu and give the wok a gentle shake to loosen the tofu from the surface. Once one side is done, flip the tofu and fry the other side. In restaurants, chefs often use a deep wok and ample oil, placing the tofu into a large slotted spoon and quickly frying it for a few minutes. Remove the tofu from the oil once it turns a golden brown color.
The Art of Frying Delicious Tofu
Heat Shock Treatment
After frying, immediately rinse the tofu under cold running water or place it in an ice bath. This rapid change in temperature, known as heat shock in physics, causes the outer layer of the tofu to seal and trap moisture inside, resulting in a softer and more naturally sweet texture. Drain the tofu or gently pat it dry with a clean cloth to ensure a crispier texture after frying.
Second Fry
When frying tofu or fish, it is beneficial to employ the concept of ‘twice-cooked’ in cooking. This technique ensures that the fried food remains crispy even after some time, infuses flavor into stewed dishes, adds softness to steamed glutinous rice, and enhances the aroma of roasted dishes.
During the second fry, restaurants often use a deep wok and submerge the tofu in oil to ensure even heating and quicker crisping while minimizing oil absorption. At home, heat up some cooking oil and test its temperature by sticking a wooden chopstick into the oil; if you see larger bubbles forming, the oil is ready. Place the tofu into the hot oil and fry over high heat, stirring gently to ensure even browning. When the surface of the tofu starts to develop crispy bits resembling puffed rice, remove it from the oil immediately and place it on a serving dish. To prevent oil splatter, ensure the tofu is thoroughly dried or lightly dusted with flour before frying.
The Secret to Frying Tofu: Achieving the Perfect Crispy Exterior and Soft Interior
Fried tofu is an incredibly enticing dish with a crisp, golden shell and a soft, silky interior. This humble dish is a testament to the power of simple ingredients, transformed into something magnificent. With each bite, you’ll discover a contrast of textures and a delightful sensory experience.
The Secret to Frying Tofu: Golden and Crispy on the Outside, Soft on the Inside, and Never Sticking to the Pan
Tofu is an incredibly versatile ingredient that can be transformed into a myriad of delicious dishes, from stir-fries to deep-fries and stews. In particular, fried tofu has become a household favorite, with its irresistible and delectable flavors.
The Secret to Crispy, Delicious Fried Tofu: A Must-Know Technique for All Foodies
With this simple frying method, you’ll achieve crispy, delicious beans without the worry of them breaking apart.
The Secret to Crispy, Mouth-Watering Fried Tofu
Tofu is a delectable delicacy, and with the right techniques, you can master the art of frying it without any pesky sticking. The key to success lies in the following simple tips and tricks, which will ensure your tofu emerges from the pan crisp and golden, ready to tantalize your taste buds.
The Secret to Frying Beans: Crispy, Golden Deliciousness
With this simple trick, you’ll be able to create a delicious and crispy tofu dish that everyone will love.
