To make tofu crispy, start by removing excess moisture, a key step in achieving a delightful texture. Use firm or extra-firm tofu, then wrap it in towels and apply a weight for about 10 minutes. Another method includes using a wire rack and kitchen paper for longer moisture removal. Once prepared, coat the tofu cubes in corn, rice, or potato flour, and fry them in hot oil for optimal crunch. Make sure not to overcrowd the pan during frying to enhance the final crispiness.
Moisture is the enemy of crisp tofu, so getting rid of excess water is key to achieving perfectly crispy tofu on the outside and soft on the inside.
After wrapping tofu in tea towels and placing it under a weight for 10 minutes, you’re left with firm tofu that’s ready to achieve that ideal crispiness.
Coating your tofu with cornflour before frying or baking allows for a crisp crust that makes the often rubbery texture much more enjoyable.
When frying tofu, heat the oil until it's really hot, but don’t overcrowd the pan; this helps to ensure even cooking and maximum crispness.
Collection
[
|
...
]