How to stir fry tofu that is delicious and tender

To make stir fried tofu tender and delicious, the key lies in the processing method and temperature control. Tender tofu is suitable for quick frying or stewing, while old tofu is suitable for frying. Different cooking methods of tofu directly affect its taste.

1. Material Selection

Choose tender tofu or northern tofu with delicate texture. Tender tofu has a high moisture content and is easy to break when cooked directly. You can cut it into pieces and blanch it for 1 minute to set it. North tofu has a tight texture and is suitable for slicing thick slices and frying. The brine tofu has a rich aroma and is suitable for stewing and absorbing soup. After opening the boxed tofu, it should be soaked in clean water for storage to avoid spoilage.

2. Pre treatment Techniques

After slicing tofu, soak it in salt water for 10 minutes to remove the bean odor and enhance its toughness. Before frying tofu, use kitchen paper to absorb the surface moisture to prevent oil splashing. For dishes that require sauce, steam tofu for 5 minutes to form a porous structure that is easier to flavor. After thawing frozen tofu, squeeze out the water and the texture will become fluffy and elastic.

3. Control the heat

When stir frying tender tofu, it is necessary to quickly stir fry over medium heat to avoid dehydration and hardening caused by prolonged high temperature. To fry tofu, heat the pan and cool the oil until one side is golden brown, then flip it over. Stewed tofu needs to be cooked slowly over low heat to allow the broth to gradually penetrate. When making heavy flavor dishes such as Mapo tofu, add tofu for the last 3 minutes to prevent over salting. Using a non stick pan can effectively reduce tofu sticking and breaking at the bottom.

4. Ingredient pairing

Pairing with meat and vegetable ingredients can enhance the flavor, with fresh ingredients such as mushrooms and shrimp complementing tofu. After ginger and garlic are roasted, adding tofu can remove the bean odor and enhance the aroma. Finally, add the green leafy vegetables to maintain their color. When thickening, the starch water should be mixed evenly, poured along the edge of the pot and quickly pushed evenly. A small amount of white sugar can neutralize the bean odor, and a few drops of sesame oil should be poured in before leaving the pot to enhance the aroma.

5. Seasoning timing

Tofu itself has a light taste and needs to be seasoned in batches. Before frying, a small amount of salt can be used to marinate and enhance the flavor. When stewing, first adjust the taste of the soup base before adding tofu. Add soy sauce for seasoning during the frying process, and add salt before stir frying. Acidic seasonings such as vinegar should be added last to avoid premature protein coagulation. Heavy flavored seasonings such as Douban sauce need to be stir fried until red oil is removed before mixing with other ingredients.

To keep tofu tender and smooth, it is important to handle it gently throughout the entire process. When stir frying, use a spatula to push the back of the pan. The freshly cooked tofu will become more flavorful if left to stand for 2 minutes. When paired with rice, the amount of soup can be appropriately increased. Refrigerated tofu will harden when heated again, it is recommended to make and eat it now. Vegetarians can use tofu as a substitute for meat and pair it with mushrooms to increase protein intake. Control the amount of oil and salt used, and hypertensive patients should choose low-fat methods such as steaming. Tofu has a high purine content and should be consumed in moderation during the acute phase of gout.