Normally, when we buy tofu, we often cut it and fry it right away. However, with this frying method, tofu often sticks to the pan, breaks or becomes dry after frying.
A little tip for frying crispy, delicious tofu is to use saltwater.
Soaking white tofu in saltwater before frying is a secret to make it crispier and tastier. (Photo: T.H)
You add a spoonful of salt to a bowl of hot water and stir well. Then, drop the cut tofu pieces into the saltwater bowl and soak for about 30 minutes.
Next, remove the tofu, drain it and fry it in a pan of oil until golden brown. After being dipped in saltwater and fried, the tofu will have a golden brown, crispy outer layer, but the inside is still soft and fatty.
Crispy fried tofu. (Photo: B.L)
The reason why fried tofu is more delicious with saltwater is because it reduces the moisture on the surface of the tofu. The tofu absorbs less oil and looks more delicious and appealing.
When frying tofu, please pour in enough cooking oil to cover the tofu, wait for the oil to heat up before putting the tofu in. When frying, do not flip the tofu too early, as this will cause it to break easily.
You can use crispy fried tofu with shrimp paste or chili sauce, soy sauce, fish sauce, depending on your preference. You can enjoy this dish with rice or noodles.
According to VTC
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