How to stir fry tofu until it's flavorful and not broken

The key to maintaining the integrity and flavor of tofu stir frying lies in pre-treatment and temperature control. There are mainly methods such as using aged tofu, blanching or frying it in advance, controlling the stir frying intensity, seasoning it in batches, and pairing it with juiced ingredients.

1. Choose aged tofu [SEP]. The texture of aged tofu is compact and has less water content, making it more suitable for stir frying. Tender tofu is fragile and suitable for stewing or cold mixing. When purchasing, the stomata on the cut surface can be observed. The stomata on the rotten beans are relatively large and evenly distributed. If there is only tender tofu, you can use a heavy object to press out the water in advance to enhance its toughness.

2. Pre blanching or frying

Blanching can remove the bean odor and solidify the protein on the surface of tofu, reducing the probability of breakage. After boiling the water, add a little salt, cut the tofu into pieces and blanch for 1 minute before removing. To fry, use medium heat to fry both sides of the tofu until it turns slightly yellow, forming a protective layer that is more durable when stir fried later.

3. Control the frying force

When stir frying, use a spatula to gently push the tofu from the back to avoid direct cutting. Suggest shaking the spoon instead of frequently flipping, or stir frying the ingredients before adding tofu. Using a non stick pan can reduce adhesion and damage, and keep the oil temperature at medium heat to prevent burning.

4. Seasoning in batches

Tofu has a slow taste, you can soak it in salt water for 10 minutes before putting it into the pot. When stir frying, first add half of the seasoning and ingredients and stir fry, then add the remaining seasoning before serving. Sauce seasonings should be diluted with water and poured in to avoid direct contact with the high-temperature bottom of the pot, which can cause a bitter taste.

5. Paired with juice absorbing ingredients

Mushroom, fungus and other ingredients can absorb excess soup and prevent tofu from being soaked too soft. Green and red peppers and onions can enhance the flavor level. Thinning the sauce can evenly wrap the tofu, and the recommended ratio of starch to water is 1:8. After boiling the sauce, turn off the heat immediately.

For daily cooking, try sealing and refrigerating tofu with seasoning for half an hour. Before frying, use kitchen paper to absorb the surface liquid and avoid oil explosion. Paired with vegetables rich in vitamin C to promote iron absorption, such as stir fried tofu with green peppers. People with spleen and stomach deficiency and cold can use ginger slices in a pan to neutralize the coldness of tofu. Gout patients need to control their consumption.