Frying Tofu – You Should Pay Attention to This

Fry the tofu: press out the water beforehand

Tofu contains a lot of liquid, which means that it cannot become so crispy when frying. Before frying tofu, you should first squeeze out the water:

1. Take the piece of tofu and wrap it in kitchen paper.
2. Place the tofu on a plate and place a saucepan or heavy book on top.
3. The liquid should be squeezed out of the tofu after about 10 minutes. When frying, the tofu is now nice and crispy.
4. Note that this method is not suitable for silken tofu.

Dip tofu in starch

So that the tofu can be fried 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 pulls out the liquid that is still in the tofu.
• When frying, the tofu becomes even crispier and can be fried better.

Use hot oil

Oil is best for frying tofu, as it prevents the tofu from sticking to the pan. If you still have trouble with it, simply 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 sufficiently heated. 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.