This crispy tofu is my favorite. I made it all. I like the sour and sweet taste of ketchup best. This tofu has been made for me three times in four days.
The first time I made it, I used starch, and the tofu was crispy, but the sauce was a little lighter. The second time my father said, try using flour. Okay, according to his old man's instructions, I used flour the second time. The result was terrible. In addition, the tofu was too tender and was a lot shredded. However, the sauce was very successful, sour and sweet. Dad said that the tofu made for the first time is best served with the sauce made for the second time. This time, the tofu was made for the third time, and the starch was used back. The tofu could not be used with fresh ones and was left overnight. It was only used in dry water, and the result was so delicious.
Crispy tofu
Steps for Crispy tofu
1
Tofu controls dry water.
2
Cut the tofu into large pieces.
3
Dip in starch for later use.
4
Put oil in the pan and heat it up.
5
Add the tofu dipped in the starch and fry until it is slightly yellow (you can't fry it too much, otherwise there will be bubbles on the tofu) and pick up.
6
Add the tofu dipped in the starch and fry until it is slightly yellow (you can't fry it too much, otherwise there will be bubbles on the tofu) and pick up.
7
Leave the base oil in the pan, add tomato sauce and stir-fry, add salt, sugar and vinegar to appropriate amount.
8
Bring to a boil and thicken.
9
The tofu fried under turning off the heat is covered in sauce.
10
Turn off the heat and fry the tofu until it is covered with sauce.
11
Serve quickly and eat quickly, otherwise it will become soft.