How to fry tofu without sticking to the pan tips

The key to a non stick pan for frying tofu lies in controlling the oil temperature, treating the tofu surface, and selecting appropriate tools. The main methods are hot pot and cold oil, tofu drying, powder coating, non stick pot, batch frying, etc.

1. Hot pot and cold oil

Heat the pot until slightly smoking, then pour in enough cold 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 local burning. It is recommended to use vegetable oil with a high smoke point, such as peanut oil, and the amount of oil should be completely less than tofu.

2. Drain the water

Fresh tofu should be cut into pieces and left to stand for 30 minutes to drain, or the water should be pressed out with a heavy object. Tofu with high moisture content is prone to sudden drops in oil temperature and oil splashing. Kitchen paper can be used to absorb surface water stains. Frozen tofu needs to be thoroughly thawed and the internal ice crystals squeezed dry.

3. Powder coating treatment

Evenly coating the surface of tofu with starch or flour can form a barrier layer, and corn starch has the best effect. A thin layer is sufficient, excessive thickness can affect the taste. You can also dip in egg mixture first and then coat it with flour to form a more firm crust.

4. Choose a non stick pan.

Cast iron pans should be heated evenly but fully preheated, and coated non stick pans are easy to operate but avoid using metal shovels. The diameter of the pot bottom should be larger than the stove ring to avoid insufficient edge temperature. When frying, it is advisable to maintain a medium heat and an oil temperature of 160-180 degrees Celsius.

5. Batch frying

The amount of tofu added at a time should not exceed half of the bottom area of the pot to avoid accumulation and adhesion. Use long chopsticks to flip at intervals and do not move frequently before shaping. Fry for the first time until it turns slightly yellow, then remove and fry again for 30 seconds to make it more crispy.

For daily cooking, it can be paired with a bamboo frying rack to control oil. After frying, immediately spread out the tofu to dissipate heat. Choosing old tofu is more resistant to frying, while it is recommended to blanch and shape tender tofu first. Be aware that excessive oil temperature can produce harmful substances, and repeatedly used oil should be filtered for impurities. Although fried foods are crispy, they should not be consumed excessively. It is recommended to pair them with steamed vegetables to balance nutrient intake.