Traditionally, tofu has been a popular dish among Vietnamese people, especially when it is fried. The sight of a plate of golden, crispy tofu, with smoke rising, and dipped in shrimp sauce is truly mouthwatering. For many, a meal with fried tofu and shrimp sauce can even surpass the taste of many expensive dishes.
To ensure that fried tofu is crispy and hot, many housewives follow a few tips. They usually refrigerate the tofu for around 30 minutes before frying, and often coat it with corn flour for that extra crunch. This method results in beautifully golden brown and crispy tofu slices.
(Photo: Internet)
However, there is another method to achieve incredibly crispy and delicious fried tofu. By soaking the tofu in warm salt water for about 15 minutes before frying, you can achieve amazing results. According to culinary experts from Cook’s Illustrated, this method makes the tofu four times crispier than refrigeration alone.
Not only does soaking the tofu in warm salt water make it crispier, but it also enhances its flavor. For even better results, you can also coat the tofu with corn flour before frying. So why does soaking tofu in warm salt water yield such amazing outcomes?
Cook’s Illustrated explains that the temperature and saltiness of the water cause moisture to escape from the surface of the tofu, resulting in a crispy and beautifully golden exterior after frying. Additionally, the water helps tighten the protein structure on the surface of the tofu, helping to retain moisture inside. You can follow the recipe below:
– Dissolve salt in warm water at a ratio of 4:1/4. Soak about 400g of tofu, with a thickness of approximately 2.5cm, for about 15 minutes.
– Remove the tofu and layer it with several layers of paper. Place about four additional layers of paper on top. Gently press on the surface and let it sit for another 15 minutes.
Soaking tofu in warm salt water will make the tofu crispier after frying. (Photo: Internet)
– Cut the tofu into small square pieces, coat them with corn flour, and fry them in hot oil for about 4 to 5 minutes, or until the tofu turns golden brown.
(Photo: Internet)
(Source: cooksillustrated)
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