The Secret to Frying Tofu: Golden and Crispy on the Outside, Soft on the Inside, and Never Sticking to the Pan

27 November, 2024

Choosing Fresh Tofu

Select tofu with signs of freshness such as an ivory color and a subtle fragrant aroma, indicating its purity. It shouldn’t feel too firm when pressed.

Once you’ve purchased the tofu, rinse it with diluted salt water and gently pat it dry with a clean cloth or kitchen paper. Cut it into rectangular or square pieces of a suitable size for consumption.

Frying Tofu to Golden Perfection

Firstly, pour hot water into a bowl and add a teaspoon of salt. Stir well to dissolve the salt. Then, soak the tofu cubes in this solution for about 30 minutes. This technique ensures a crispy exterior and a soft interior.

The saltwater draws out excess moisture, and the salinity enhances the golden color of the fried tofu. Meanwhile, the warm water maintains the tofu’s texture, keeping it from turning mushy while retaining its moisture.

To prevent the tofu from sticking to the pan and minimize oil splatter, add a pinch of salt to the heating oil in the pan. Stir with chopsticks until the salt dissolves.

Gently place the tofu cubes into the pan, ensuring they are not crowded. Fry over low heat to achieve a soft interior and a crispy exterior. Remember to use ample hot oil for frying, ensuring the tofu turns golden and delicious.

After frying, immediately immerse the tofu in cold water or place it in an ice bath. This rapid temperature change seals the exterior, locking in moisture and natural sweetness. Drain the tofu on a wire rack or pat it dry with a clean cloth. This technique is commonly used by restaurants to maintain the crispness of stir-fried vegetables, boiled offal, or trotters, and to ensure the perfect boil for eggs, making them easier to peel.

Note: For the best results, fry the tofu a second time. Restaurants often use a deep pan and sufficient oil to completely submerge the tofu, ensuring even heat distribution. This technique quickly produces crispy tofu that is not greasy, while retaining its moisture.

When cooking at home, heat the oil until you see large bubbles forming around the tip of a chopstick. Carefully place the tofu in the hot oil and fry until it expands and turns golden. Stir or flip the tofu to ensure even cooking. When the surface of the tofu develops crispy bits resembling puffed rice, remove it from the oil and place it on a plate. To prevent oil splatter, ensure the tofu is well-drained or lightly coated with flour before frying.

A trick to prevent the tofu from sticking to the pan is to rub a slice of fresh ginger on the bottom and sides of the pan before adding oil. This creates a smooth surface, preventing the tofu from adhering to the pan.

Source: Gia Đình & Xã Hội