Tips for frying tofu include using the right texture, oil, and method. Tofu should be cooked to a golden brown color without being pressed down. Soft tofu doesn’t fry well, and a marinade should be used before frying.
The best tips for frying tofu involve the texture of the bean curd as well as the oil and method used to achieve the desired results. Whether fried or fried, tofu should always be cooked to a golden brown color. It’s important to remember that soft, medium, firm, and extra firm tofu alike have a high water content and shouldn’t be pressed down with a spatula while frying.
If too much water leaks from the tofu in the hot pan, it will splatter and the bean curd may become too dry. While a crispy exterior is desirable when frying tofu, it’s not too hard and dry in the middle. A few tablespoons of cooking oil should be added to a heated pan before adding the chopped tofu, either in squares or triangles. The tofu pieces should be spread out as evenly as possible in the pan and allowed to sizzle and brown on one side before being flipped gently with a spatula.
While tofu can be cooked as described above, then sprinkled with seasonings after cooking, it can also be breaded and seasoned before pan-frying. To do this with minimal mess, chunks of tofu, flour, and seasonings like pepper and garlic powder can be placed together in a sealed container or plastic bag. After shaking the bag or container to coat the pieces as evenly as possible, the tofu can be fried or pan-fried.
For frying, use oils such as rapeseed, sunflower or vegetable. Olive oil can be used at medium temperatures when frying tofu, but it cannot tolerate higher temperatures well. Sautéing and seasoning the tofu chunks as described above can be done for stir-frying. The oil should cover the tofu when the stir-fry method is used.
When soft tofu is fried, it takes on a light, airy texture. Soft tofu usually doesn’t fry well. Medium, firm, and extremely firm varieties of tofu can be deep-fried or deep-fried. After frying tofu, it can be cooled and frozen. Fresh or frozen fried tofu cubes can be added to soups, salads, rice or noodle dishes.
A marinade of soy sauce, orange juice, honey, and seasonings can be used for tofu chunks that will later be fried. The tofu chunks should be tossed with the marinade in a sealed bag or container and refrigerated for several hours before frying. The bag or container should be rotated a few times during refrigeration. Marinated tofu doesn’t work well for frying.
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