How to fry tofu without sticking to the pan

The key to a non stick pan for frying tofu lies in temperature control, oil techniques, and tofu pretreatment. There are five main methods: hot pot and cold oil, tofu to drain water, non stick pot, slow frying on medium and small fire, and starch coating before frying.

1. Hot Pot and Cold Oil

Heat the pot until slightly smoky, then pour in cooking oil. Quickly rotate the pot to evenly cover the bottom of the pot with oil. When the oil temperature rises to 50-60% hot, add tofu. High temperature can quickly shape the surface of tofu to form a protective layer, and adding cold oil to the pot can avoid sticking due to high oil temperature. Suggest using high smoke point vegetable oils such as peanut oil.

2. Drain Tofu

Fresh tofu should be cut into pieces in advance and spread flat on kitchen paper. Cover the surface with another layer of paper and gently press to absorb moisture. Let it stand for more than 10 minutes. When the moisture content of tofu is too high, water leakage can cause a sudden drop in oil temperature and lead to sticking to the pot. If there is enough time, the tofu can be refrigerated for 30 minutes for further dehydration.

3. Non stick pan selection

Priority should be given to thick bottomed non stick pans, which have uniform thermal conductivity and effective surface coating to isolate ingredients. Cast iron pots need to be fully preheated and maintained with oil film curing, while stainless steel pots need to ensure sufficient temperature is reached. Avoid using non stick pans with scratches, as damaged coatings will lose their anti stick effect.

4. Slow fry

Tofu over medium low heat. Put it in the pan and turn it to medium low heat. Cook it on one side for 2-3 minutes until golden brown. A large fire can easily cause the surface to become burnt and the inside to become undercooked, and frequent flipping can lead to breakage. You can use a spatula to gently push the tofu for testing. If the tofu can slide naturally, it indicates that a burnt shell has formed.

5. Starch coating treatment

Gently coat the drained tofu chunks with a layer of corn starch or sweet potato starch, and let them stand for 3 minutes to allow the starch to regain moisture. After being gelatinized by heat, the starch layer forms a crispy shell, which not only prevents sticking but also enhances the taste. This method is particularly suitable for making crispy tofu, but the amount of powder coating needs to be controlled to avoid clumping. When frying tofu, it can be paired with ginger slices or salt to enhance the anti sticking effect. After frying, sprinkle a little salt or use dipping sauce for consumption. It is recommended to choose slightly older northern tofu for daily use, which is easier to handle. During the frying process, avoid using a metal spatula to vigorously flip it. If you pursue lower fat cooking, you can use an oven to bake at 200 degrees for 15 minutes instead of frying, which can also achieve the effect of crispy on the outside and tender on the inside. To preserve the remaining tofu, soak it in cold boiled water and refrigerate it. Changing the water daily can extend the shelf life.