Discover this simple yet effective method to perfectly fry tofu without any mess!
Ingredients
– Tofu: 4-5 blocks.
– Cornstarch (or tapioca starch).
– Salt.
– Cooking oil.
Instructions
Step 1: Prepare the tofu
Rinse the tofu thoroughly before cutting. Cutting it before rinsing may cause it to break easily. Cut the tofu into slices about 0.5-0.7 cm thick for a soft inside and crispy outside.
Step 2: Blanch the tofu
Bring a pot of water to a boil and add the tofu along with a teaspoon of salt. Blanch for 3 minutes, then remove and let it cool. Use a cloth or paper towel to absorb any excess water from the tofu’s surface.
Step 3: Coat with starch
Prepare a clean plate and sprinkle some cornstarch on it. Gently roll the tofu in the starch to coat all sides with a thin layer.
Step 4: Fry the tofu
Heat a pan and add a teaspoon of cooking oil. Once the oil is about 60% hot, carefully place the tofu slices in the pan. Fry over medium heat until both sides are golden brown, then remove and serve.
Note: Maintaining the right oil temperature is crucial when frying tofu. If the oil is not hot enough, the tofu will absorb too much oil and become soft and fragile. On the other hand, if the oil is too hot, the tofu will burn on the outside while remaining uncooked on the inside. The ideal temperature is when the oil is about 60% hot (slightly rippling but not smoking). At this temperature, the tofu will form a crispy exterior while remaining tender on the inside, and it will be less likely to stick to the pan.
If you’re using a non-stick pan, it’s essential to heat the pan before adding oil. Place the pan on the stove without any oil and heat it over medium heat for about 2 minutes or slightly longer. A simple way to test if the pan is hot enough is to sprinkle a few drops of water onto the surface. If the water forms small beads and skitters across the pan, it’s ready (around 180-200°C).
Once the pan has reached the ideal temperature, add the oil. It will quickly heat up and spread across the pan. Wait for about 15-20 seconds until the oil starts to ripple slightly (but not smoke), then add the tofu.
When adding tofu to a non-stick pan, resist the urge to flip it too soon. Allow it to cook for a few minutes so that it can form a crispy exterior and release from the pan naturally. Premature flipping may cause the tofu to stick and break.
To ensure your tofu doesn’t break or stick to the pan:
– Always blanch the tofu before frying, and remember to add salt to the water. This helps the tofu firm up and reduces the chances of it breaking during frying.
– Coating the tofu with cornstarch creates a barrier between the tofu and the oil, preventing sticking and breakage.
Additionally, pay close attention to the temperature of your pan and oil, as mentioned earlier.
Happy cooking!
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