Tofu stir-fry is a favorite dish of many people, crispy on the outside and soft on the inside. It is especially popular among children. This is also a healthy food, very good for health thanks to its high protein content, good fats, vitamins, and minerals.
Tofu dipped in this water will become crispy when fried
Tofu stir-fried is suitable for family meals and also a great appetizer. It is also an addition to some noodle and hotpot dishes.
Frying tofu is a simple task, but to make the dish perfect, some techniques are needed. If you are not careful, you can make the tofu pieces turn into crumbs or become dry and crispy.
Crispy on the outside and soft on the inside tofu. (Photo: Cook with Ausie)
To avoid the above situation, you can apply a small trick. After washing and cutting the tofu into small pieces, don’t immediately put them in the frying pan. Prepare a bowl of hot water, add a teaspoon of salt and stir until dissolved. Dip the tofu in this water before frying to make it crispy.
After soaking the tofu in the saltwater solution for about 30 minutes, you can proceed to fry the tofu. Make sure your fried tofu pieces will be perfect, not inferior to the products of chefs in restaurants: crispy on the outside, soft and fatty on the inside.
Why is tofu dipped in this water crispy when fried? When tofu has not been processed, it often contains a large amount of water, so it is difficult to become crispy when fried; if fried for too long, it will become dry. If it is soaked in saltwater before frying, tofu will absorb salt and remove excess water.
Tofu dipped in this water will become crispy when fried. (Photo: Esheep Kitchen)
The saltwater also reduces the moisture on the surface of the tofu, helping the fried tofu to have a sharp yellow color, quick crispiness, and softness inside, as well as absorb less cooking oil.
The secret to frying tofu without sticking to the pan
Soaking the tofu in a diluted saltwater solution as instructed above is also a way to prevent sticking to the pan when frying. In addition, you can apply the following tricks:
Ensure the cleanliness of the pan
The pan must be clean to avoid sticking and crushing the tofu pieces. It is best to use a non-stick pan that has not been scratched. You can pour some water into the pan to boil, completely clean it, then pour it out and let it dry.
Rub ginger on the pan
One of the important tips for delicious tofu stir-fry is after the pan is dry, before pouring oil into the pan, you can cut a few slices of fresh ginger and rub them evenly on the bottom and sides of the pan. This method helps to prevent sticking to the pan.
Hot oil, submerged tofu
In the tips for crispy and delicious fried tofu, you must not forget the principle that the frying oil must be hot and there must be enough oil to submerge the tofu. This way, the tofu will have a crispy golden outer layer and soft interior. If you use less oil, you have to fry it longer, and the inside will become dry and the tofu will absorb more oil, making it fatty and greasy.
After frying the tofu until it is golden and crispy, remove it and let the oil drain.
Don’t flip too soon
Tofu pieces are very fragile, especially delicious tofu, so when you put them in the pan, don’t flip them too soon, wait until one side turns golden before flipping.
How to make tofu marinated in scallion oil
In addition to fried tofu, tofu marinated in scallion oil is also extremely popular. This dish is easy to make but must be done right to be delicious.
Tofu marinated in scallion oil is easy to make, delicious, nutritious, and cheap. (Photo: Lorca.vn)
Ingredients:
– 3 sheets of tofu
– Scallions, shallots, chili
– Spices: Fish sauce, sugar, pepper, cooking oil
Instructions:
– Wash the tofu, cut it into square or long pieces (depending on your preference). Wash the scallions, chop them finely. Peel the shallots, slice them; chop the chili.
– Mix 3 tablespoons of fish sauce, 1 tablespoon of sugar, 1 teaspoon of ground pepper, 3 tablespoons of filtered water, finely chopped scallions, and chili (depending on spiciness) in a bowl and stir until dissolved.
– Heat the pan, heat the oil over high heat, reduce to medium heat and fry the tofu until golden and crispy (pour enough oil to submerge 1/2 of the tofu piece to get a crispy outer layer but soft inside). Use a skimmer to drain the tofu on absorbent paper.
– Pour out the remaining oil in the pan, sauté the shallots until golden, then pour the mixture in the bowl into the pan and bring to a boil (taste it to adjust the seasoning), stir evenly, boil for about 10 seconds, then turn off the heat.
– Arrange the tofu on a plate, pour the scallion sauce on top or pour the sauce into a bowl. When eating, dip the tofu fully in the scallion oil.
Source: VTC News
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