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Experienced chef shares: Don’t rush to fry tofu, do this extra step for crispy and delicious results

With the following tofu frying recipe, you will effortlessly create a delicious and irresistibly tasty fried tofu dish.

9 March, 2024

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The tofu dish, although it is a simple food, is loved by many people in our country because it is nutritious. However, to make a delicious and crispy fried tofu without losing its natural fat, you need to pay attention to this additional step while frying. A chef at a restaurant with 20 years of experience shares the secret to frying tofu deliciously without breaking it for all the ladies. You can use this trick to make your dish more enticing:

Ingredients for fried tofu:

Tofu, salt, cooking oil

How to fry tofu deliciously without breaking it:

When frying tofu, remember 2 steps:

The first step is to dry the tofu:

After buying the tofu, wash it thoroughly. After washing, use a absorbent kitchen towel to dry the water on the surface of the tofu, then cut it into bite-sized pieces. This helps prevent oil splatter during frying and keep the tofu from sticking to the pan. Moreover, dried tofu is also crispier.

The second step is to sprinkle salt into the pan:

After pouring the cooking oil into the pan, don’t immediately put the tofu in to fry. Instead, sprinkle a little salt into the oil pan before frying the tofu so that the tofu does not break and stick to the pan.

Another trick is to heat the pan, put the salt grains in, and stir-fry evenly until they turn golden in color, then remove the salt and pour in the oil and fry the tofu as usual. Besides preventing oil splatter, salt also functions to remove toxins created when the oil is heated at high temperatures.

Another note is that the frying oil must be hot and the tofu must be fully submerged in the oil. To get a golden crispy tofu with a soft interior, you need to fry it with enough oil. If you use too little oil, the tofu takes longer to cook, and moreover, when using too little oil, the oil will seep into the inside of the tofu, making it less tasty.

At the same time, the best way to fry tofu is to pour enough oil to cover the tofu pieces, fry them until they turn golden on medium heat, then remove and drain. In addition, while frying, it is not recommended to immediately flip or turn the tofu, wait for one side to turn golden before flipping the other side because tofu is very fragile. After frying evenly to a golden crisp on both sides, you can then place the tofu on a plate and enjoy it hot.

According to Xe và thể thao (Car and Sports)

Frequently asked questions

There are two key steps to follow. Firstly, after washing the tofu, dry it thoroughly with a kitchen towel and cut it into bite-sized pieces. This prevents oil splatter and sticking. Secondly, sprinkle a little salt into the pan before adding the oil and tofu. Alternatively, you can heat the pan, add salt, and stir-fry until golden, then remove the salt and add oil. This trick not only prevents splatter but also removes toxins formed from heating oil.

Salt serves two purposes. Firstly, it prevents the tofu from breaking and sticking to the pan. Secondly, it helps remove toxins created when heating oil to high temperatures.

It is important to use enough oil to fully submerge the tofu pieces. This ensures even cooking and a golden, crispy exterior with a soft interior. Using too little oil will result in longer cooking times and oil seeping into the tofu, affecting its taste and texture.

Pour enough oil to cover the tofu pieces and fry them on medium heat until golden. Do not flip the tofu immediately, as it is fragile. Allow one side to turn golden before flipping to the other side. Once both sides are evenly crispy, remove from the oil and drain on a plate.