How to Fry Tofu Without Using Much Oil and Prevent it From Sticking to the Pan – 2 Tips for Success
Preparation: Tofu, salt, starch, and oil.
Instructions:
– Prepare the tofu by draining and cutting it into small pieces.
Cut the tofu into pieces and add them to boiling water with a teaspoon of salt
– Bring water to a boil, add a teaspoon of salt, and then carefully place the tofu cubes into the boiling water. Cook for 2 minutes over high heat, then remove and plunge into cold water. Drain the tofu, and coat each piece with a layer of starch.
– Heat a pan over medium heat and add oil. Once the oil is hot, add a small amount of cold oil, turn the heat down to low, and carefully place the starch-coated tofu into the pan for frying.
Frying tofu without sticking, using minimal oil
– Once the tofu is in the pan, gently shake the pan to allow the pieces to slide and fry until the bottom turns golden. Flip the tofu over and fry the other side until it is also golden and crispy, then remove and serve.
Two key techniques to remember when frying tofu:
1. Boil the tofu in salted water and coat it with starch: Boiling the tofu in salted water helps to firm it up and reduce breakage. The starch acts as a protective layer, ensuring the tofu becomes crispy without falling apart.
2. Use hot oil first, then add cold oil when frying on low heat: This technique ensures the tofu doesn’t stick to the pan and achieves a crispy exterior with a soft, delicious interior.
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