How to fry tofu without sticking to the pan and peeling off the skin

The key to making tofu non stick and non peeling lies in temperature control, pot selection, and pre-treatment. There are five main points: hot pot and cold oil, tofu water control, non stick pot selection, slow frying on medium and small fire, and turning time.

1. Hot pot and cold oil

Heat the pot until slightly smoky, then pour in cooking oil. When the oil temperature reaches 50-60% hot, add tofu. High temperature can quickly shape the surface of tofu and form a protective layer, while cold oil can prevent oil droplets from splashing. The iron pot needs to be fully heated until the water drips into beads, and if the pot is not sticky, there is no need for excessive temperature.

2. Tofu water control

Tender tofu should be soaked in salt water for 10 minutes in advance and drained, while old tofu can be directly dried with kitchen paper to absorb surface moisture. Tofu with high moisture content can break into explosive oil, resulting in a tighter texture after controlling the water content. After cutting, it is recommended to let it stand for 5 minutes to allow water to seep out of the section and absorb it again.

3. When selecting a non stick pot

cast iron pot, it is necessary to fully cultivate the pot to form an oil film, and stainless steel pot should ensure sufficient preheating time. Novices suggest using a non stick pan with a well coated coating, which does not require frequent flipping during frying. The thickness of the bottom of the pan affects the uniformity of heating. It is recommended to choose a frying pan with a bottom thickness of 3 millimeters or more.

4. Slow fry over medium to low heat

Maintain a medium to low heat throughout the entire process, as excessive heat can cause external scorching and internal growth. After adding tofu to the pot, let it sit for 1-2 minutes before shaking the pot until a golden crust forms on the bottom, then flip it over. During the frying process, the pan can be tilted appropriately to allow the oil to concentrate and soak around the edges of the tofu.

5. Flip over timing

Use a wooden shovel to gently push the tofu and flip it over when it can slide freely. It is easy to damage it when it is not yet set. Fry both sides until light golden color, then turn to high heat for 10 seconds to remove excess oil. Sprinkle salt before cooking to keep it crispy. Thick cut tofu can be covered and stewed for half a minute to ensure that the center is fully cooked.

Once fried tofu is ready, it should be immediately taken out to avoid excessive heat causing it to burn. It is best served with ginger, soy sauce, or salt and pepper for a better flavor. It is recommended to choose northern tofu or frozen tofu with a harder texture for daily use. Before frying, a small amount of starch can be used to wrap the dough to enhance the shaping effect. Note that the water content of different types of tofu varies greatly. The tender tofu can be boiled and shaped before frying, while the Oily bean curd needs to reduce the oil consumption. Keeping the cookware clean and timely repairing the oil film on the cookware can maintain good anti sticking performance for a long time.