Fried tofu is a delicious dish, but because tofu is relatively fragile, it often sticks to the pan or breaks apart during the cooking process. So, how do you fry tofu into perfect pieces that are crispy on the outside and tender on the inside?
Choose a firm variety of tofu.
There are many types of tofu on the market. Some are firm with a slightly coarse texture, while others are as soft as jelly. Different types of tofu are suitable for different cooking methods. For Mapo Tofu, you should choose a softer variety. If you want to make fried tofu, you should choose a firmer type that won't fall apart easily during cooking.
Use medium heat, not high heat.
When frying tofu, the key is to control the heat intensity. If the heat is too low, you can prevent the tofu from burning on the surface, but because the heat is low, it will take longer to cook, making the inside of the tofu too old. If the heat is too high, the outside will burn before the inside is cooked. Therefore, you should use medium heat when frying tofu. This allows the surface to become crispy quickly while sealing in the moisture to keep the inside tender and smooth.
You don't need a lot of oil, but it must be hot.
To prevent tofu from sticking to the pan, it's crucial that the oil is hot enough. You don't need to use a lot of oil, but you must wait until the oil is hot and smoking before adding the tofu. You can also try rubbing a layer of ginger on the bottom of the pan before adding the oil, which can also effectively prevent the tofu from sticking.
Shake the pan to determine when to flip the tofu.
Frying tofu until both sides are golden brown and crispy, with a juicy interior, is a test of the cook's flipping skills. So, when is the right time to flip the tofu? If you are too eager to poke the tofu with a spatula or chopsticks, it will affect its final appearance and texture. A small trick is to gently shake the pan. If the tofu moves easily with the shaking of the pan, it's time to flip it over to cook the other side.