According to the chef, the mistake many people make is that they tend to cut the tofu and immediately fry it in a regular pan, causing the tofu to stick to the pan. For delicious fried tofu, don’t put it in the pan right away, but add these two extra steps. Specifically, you can refer to the following method:
Ingredients:
– Tofu, salt, cooking oil (Note: for crispy fried tofu, choose firm tofu)
Preparation:
When frying tofu, remember these two steps:
– First, blot the tofu dry
Wash the tofu gently and pat it dry with a sturdy paper towel. Blotting removes excess moisture, preventing oil splatter and sticking. It also ensures a crispier texture.
– Second, sprinkle salt into the pan
Instead of putting the tofu directly into the oil, sprinkle a little salt into the pan before frying. This simple trick helps prevent the tofu from falling apart and sticking to the pan.
Alternatively, heat the pan, add salt, and swirl it around before discarding the salt and adding oil as usual. Besides preventing oil splatter, salt also neutralizes toxins formed when oil is heated to high temperatures.
Another note is to use enough oil and ensure it’s hot before adding the tofu. For a golden, crispy exterior and a soft interior, the tofu should be deep-fried. Using less oil results in longer cooking times and oil absorption, affecting the taste and texture.
Ideally, the oil should cover the tofu slices. Fry until golden, then remove and drain on a paper towel. When adding tofu, avoid the urge to flip or stir immediately. Wait for one side to turn golden before flipping and frying the other side. Tofu is delicate and can easily break.
Once both sides are golden and crispy, transfer the tofu to a plate and serve hot.
According to Xe và thể thao
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