Top 40 Recipes - Simply the Best

Crispy Fried Tofu Secrets Revealed - Its So Easy

Many people struggle to master methods to consistently fry tofu until it’s golden and very crisp on the outside. It is odd that the concern, anxiety and impatience to cook the tofu is a major cause of the problem. If you prod and poke the pieces and try to lift them too early, the crust will stick to the pan and break away.

If the pan is not hot enough the oil will infuse into the crust making it soggy. If you left it be the crust will form, become crisp and the piece will easily break away from the pan with the crust intact.

Using a non- stick pan is very helpful as is dying each piece using a paper towel and applying a gentle squeeze. A light dusting of cornflower also helps. Let the pan get hot, add the oil and make sure the oil is very hot again (about to smoke) before adding the tofu in very small batches. Make sure you use a high smoke point oil such as grape-seed oil, rice bran oil or peanut oil to avoid poor taste.

Cook each side for at least 3-4 minutes over a moderate pan. Your reward will be tofu that is crunchy and golden brown on the outside, and creamy white and soft within.

The complete process is described below:

=> Step 1. Choose high quality extra-firm, dense tofu with a high protein content. This type of tofu generally comes in vacuum sealed packages rather plastic tubs. Do not try to use silken tofu or softer tofu varieties.

=> Step 2. Slice the tofu into medium size rectangular or square pieces around 3/4 inch (2 cm) thick. Smaller pieces are too hard to handle.

=> Step 3. Squeeze and dry the tofu pieces to remove extra moisture and to dry the outer surfaces. Lay the out on a clean double sheet of paper kitchen towel. Cover with more towel on top. Then, you can use a dedicated tofu press, or use 2 cutting boards with something heavy on top. You can press hard with your hands to apply pressure. You absolutely to squeeze the liquid out otherwise the tofu will be soggy. If using weights allow the tofu to drain while you start cooking other ingredients.

Step 4. (Optional) You can marinate the tofu after drying, by sprinkling with some teriyaki or soy sauce on use one of the many tofu marinade recipes to add extra flavor such as balsamic, sweet Asian, or cilantro lime. Set aside for at least 15 minutes and then re-dry to remove excess moisture.

Step 5. (Optional) Toss the dried pieces in cornflower mixed with a little salt to cover all surfaces in a very light coating. This is not necessary when using non-stick pans. It increases the chances that the coating will be crisp.

Step 6. Sear the tofu in very small batches in a skillet (or wok) over moderate heat. Use a high-smoke point oil such as grape seed, rice bran, or peanut oil to avoid tainting. Make sure the oil is very hot before adding the tofu. Let the surface in contact with the pan crisp up before turning. This means leaving the tofu to cook on each side for several minutes, and only turning once. Tofu tends to stick to the pan, but once it crisps up, the tofu will tend to contract and release itself from the pan. If you turn it too soon when it is sticking, it is not ready to turn and should be left a little longer. Sear most sides until golden and crisp. Do not crowd the pan, but cook in very small batches ensuring the oils is very hot before adding more slices. Be patient and let it cook, without touching it too soon. Note: Tofu can be deep dried, air-fried or baked, but it will not have the same taste or texture as the fried tofu.

Step 7. Transfer the cooked tofu batches on a paper towel-line plate and keep warm in the oven until all pieces have been cooked.

Step 8. When combining the tofu with other dishes in a stir-fry, cook all the other ingredients first and add the tofu at the last minute. This will ensure the tofu is crisp. Always serve tofu as quickly as possible after cooking.