How to stir fry lactone tofu without breaking it

The key to preventing the breakage of lactone tofu during stir frying lies in the pre-treatment and cooking techniques. There are mainly methods such as controlling moisture, selecting appropriate tools, adjusting heat, seasoning in stages, and reducing flipping.

1. Control Moisture

High water content in lactone tofu is the main reason for its fragility. Before cutting, it can be left to stand and drained for half an hour, or wrapped in kitchen paper and lightly pressed to absorb water. Adding a small amount of salt during blanching treatment can quickly solidify the protein on the surface of tofu to form a protective layer. Refrigerated tofu has a tighter texture and is suitable for slicing and frying directly.

2. Choose the appropriate tool

Using a wide bottomed non stick pan can reduce the risk of adhesion and damage. Wooden spatulas are less likely to scratch tofu than metal spatulas. When frying, a frying spatula can be used to assist in flipping, and a shaking pan can be used instead of a spatula during frying. The bottom of the steamer cloth can prevent the tofu from sticking and breaking during steaming.

3. Adjust the heat.

Maintaining a medium heat throughout the entire process can evenly heat the tofu. Add tofu to a hot pot and cold oil, wait for the bottom to solidify before moving. When frying, first fry one side until slightly yellow, then flip it over. Finally, add tofu and quickly coat it with sauce. The steam stewing method can evenly heat tofu from the inside.

4. Staged seasoning

The order of frying before seasoning can maintain the shape of tofu. Before frying, it can be soaked in salt water to increase toughness. When frying, stir fry the ingredients first and then add tofu. When thickening, pour the sauce along the edge of the pot and shake the pot to evenly wrap the sauce. Acidic seasonings should be added before cooking.

5. Reduce flipping

Using a simmering method can minimize flipping to the greatest extent possible. When frying tofu, only flip it once, and use a push-pull technique instead of flipping it when stir frying. When making dishes such as Mapo tofu, you can first blanch the tofu to shape and then put it into the pot. Use the sliding method instead of scraping when loading the disc.

For daily cooking, try cutting thick slices of lactone tofu and frying until both sides turn golden brown, then stir fry with green and red peppers; Or cut it into pieces and blanch it in water, then stew it with mushrooms; It can also be crushed to make tofu cakes. When storing, soak in clean water and refrigerate. Changing the water daily can extend the shelf life. Choose tofu with a closer production date, which has a tighter texture and is less fragile. Special populations such as gout patients should pay attention to controlling their intake of soy products, and those with renal insufficiency should limit their intake of plant-based proteins.