How to fry tender tofu without sticking to the pan

When frying tender tofu, it is easy to stick to the pot, mainly due to factors such as oil temperature control, tofu processing methods, and pot selection. By preprocessing tofu, mastering oil temperature techniques, and using appropriate tools, sticking to the pot can be effectively avoided.

1. Tofu pretreatment

Cut the tender tofu into uniform blocks, and then use kitchen paper to absorb the surface moisture. Sprinkle a small amount of starch or flour to wrap the outer layer of tofu, forming a protective film to reduce water leakage. Refrigerate for half an hour to make the tofu texture firmer and less likely to break when fried.

2. Oil temperature control

Pour a sufficient amount of cooking oil into the pot and heat it until small bubbles appear around the chopsticks. The optimal oil temperature is about 180 ℃. Low oil temperature can cause tofu to absorb oil and stick to the bottom, while high oil temperature can easily cause the outer layer to become burnt. When frying for the first time, set the oil on medium low heat, and when frying again, turn to high heat to extract the oil.

3. Pot selection

It is recommended to use non stick pots or cast iron pots with thick bottoms, which have uniform heat storage and good surface anti stick coating effect. Before using a new pot for the first time, it is necessary to thoroughly lubricate the pot with cooking oil to form an oil film layer. When frying, keep the oil level in the pot below the tofu chunks to avoid local dry burning.

4. Operation skills

Do not immediately flip the tofu after putting it in the pot. Wait for the bottom to form a golden hard shell, and then gently push it with a spoon. Using the "semi frying" method, first fry and shape on one side, and then pour in sufficient oil to completely submerge. During the frying process, adjust the fire power to keep the oil temperature stable and avoid sudden temperature changes.

5. Auxiliary method [SEP]: Add a small amount of salt or ginger slices to the oil pan to prevent sticking. Use a dedicated frying rack to isolate tofu from the bottom of the pot. After frying, immediately remove it and place it on kitchen paper to absorb oil, preventing the tofu from becoming soft and sticky due to residual heat. The moisture content of different varieties of tender tofu varies greatly, and the processing time needs to be flexibly adjusted.

In daily cooking, it is recommended to choose slightly hard northern tofu or brine tofu instead of tender tofu for deep frying. If it is necessary to use tender tofu, you can try blanching or freezing it to change its tissue structure. Although fried foods are delicious, they should not be consumed excessively. Pairing them with fresh vegetables and fruits can balance nutrient intake. Pay attention to controlling the oil temperature to avoid the production of harmful substances. Fried edible oil should not be reused more than three times.