Fry the tofu: squeeze out the water beforehand
Tofu contains a lot of liquid, which means it may not get as crispy when fried. Before you fry the tofu, you need to squeeze out the water first:
- Take the piece of tofu and wrap it in paper towels.
- Put the tofu on a plate and place a pan or a large book on it.
- The liquid should be squeezed out of the tofu after about 10 minutes. When frying, the tofu is now nice and crispy.
- Please note that this method is not suitable for silken tofu.
Dip the tofu in the starch.
To make fried tofu even better, you can also turn it into starch:
- To do this, use potato starch or cornstarch in which you roll the tofu.
- The starch also removes the liquid that is still in the tofu.
- By frying it, the tofu becomes even crispier and can be fried better.
use hot oil
Oil is great for frying tofu because it prevents it from sticking to the pan. If you still have problems, just add more oil:
- Use oils that can be heated to high temperatures. These include, for example, sesame oil, sunflower oil, germ oil or soybean oil.
- Wait until the oil is hot enough. You can check the temperature with a wooden stick.
- If the oil bubbles around the wooden handle, the oil is hot enough. Fry the tofu on all sides until golden brown.