How to make stir fried tofu non stick to the pan

The key to a non stick pan for stir frying tofu lies in controlling the heat, processing the tofu in advance, and selecting appropriate cooking tools. It mainly includes hot pot and cold oil, bean curd pretreatment, use of non stick pot, reduction of turning frequency, adjustment of fire power and other methods.

1. Hot pot and cold oil

Heat the pot until slightly smoking, then pour in cold oil and quickly shake the pot to evenly cover the bottom of the pot. High temperature causes the gaps between metal molecules in the pot to expand, and cold oil fills the gaps to form a physical anti sticking layer. Before putting tofu in the pan, sprinkle a small amount of salt in the oil. The salt particles can support the tofu and reduce the contact area. This method is applicable to uncoated cookware such as iron pots and stainless steel pots.

2. Tofu pretreatment

Cut old tofu into pieces and soak them in salt water for 10 minutes to increase hardness and remove excess moisture. Tender tofu needs to be wrapped in kitchen paper and left to stand for 20 minutes to absorb surface moisture. Fry or fry until both sides turn slightly yellow before frying, and the coking layer formed on the surface can effectively prevent sticking. Frozen tofu has a firmer texture after thawing, making it suitable for stir frying methods that require shape preservation. 3. Use a non stick pan. The flat bottomed non stick pan is heated evenly and the surface coating can reduce the friction coefficient. Choose pots with moderate weight to avoid local overheating, and the diameter of the pot bottom should be larger than the flame range of the stove. Wiping the bottom of the pot with ginger slices before cooking can enhance the anti sticking effect. Be careful not to use a metal spatula to damage the coating. Non stick pans are suitable for cooking tender tofu with high moisture content.

4. Reduce flipping frequency

After adding tofu to the pot, let it sit for 1-2 minutes until the bottom is set. Use a wooden spatula to gently push along the edge to test for stickiness. Fry on one side until golden brown and then flip, flipping no more than 3 times throughout the process. Flipping the pan instead of shoveling can keep the tofu intact. For fragile tender tofu, a sliding stir fry method can be used to use the fluidity of the oil to naturally flip the tofu.

5. Adjust the firepower

Maintain medium heat throughout the entire process to avoid sudden temperature changes. When putting tofu into the pot, the oil temperature should be such that small bubbles appear when inserting chopsticks. Stir the seasoning, turn the heat down, then put the bean curd, and turn the heat up to harvest the juice before cooking. Electromagnetic stove users are recommended to use a constant temperature range of 1800 watts, and the flame of the gas stove should be controlled within the bottom range of the pot without flickering.

When stir frying tofu, it is recommended to pair it with high-fat ingredients such as pork belly slices, as animal fats can form a protective film. Using high smoke point oils such as peanut oil and tea oil is more heat-resistant. Clean the cookware promptly with warm water after cooking, and stubborn stains can be wiped with baking soda paste. Long term maintenance of iron pots can be regularly oiled and baked to form an oil film, and bamboo spatulas are more protective of the pot body than metal spatulas. Tofu contains high-quality protein and calcium, and consuming 2-3 times a week can help supplement plant-based nutrition, but gout patients need to control their intake. Pairing with vegetables such as broccoli and carrots can increase dietary fiber intake, and it is important to control salt intake to maintain a healthy diet.