Frying tofu is a simple and familiar dish in many households, but it can be tricky to get it perfectly golden and crispy without it sticking to the pan, breaking apart, or causing oil splashes. By following a few extra steps before placing the tofu in the pan, you can achieve restaurant-quality results every time.

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1. Choose the Right Tofu

The first and most important step is to choose high-quality tofu.

• Look for tofu that is light in color, soft, and smooth.

• Avoid tofu with gypsum, which tends to be heavy, dense, and slightly hard, often with a bitter taste or no fragrance.

• Good tofu should have a pleasant, natural aroma and a creamy, slightly nutty flavor.

Selecting the right tofu sets the foundation for a successful frying process because the texture and moisture content will affect the crispiness and overall taste.

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2. Soak or Blanch the Tofu

• Soak the tofu in lightly salted water for about 30 minutes. This reduces moisture inside the tofu, ensuring that it fries crispy on the outside while remaining soft inside.

• Alternatively, you can blanch the tofu in boiling water for 20 seconds. The heat firms the tofu slightly, preventing it from falling apart while still retaining its interior moisture.

These pre-treatments make a significant difference, especially for softer tofu varieties, which are more prone to breaking during frying.

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3. Pat the Tofu Dry

After soaking or blanching, remove the tofu and place it on paper towels or a clean cloth to absorb excess water.

• This step is crucial to prevent oil from splashing when you put the tofu into the hot pan.

• Tofu that is too wet will not crisp properly and may release water during frying, making it soggy.

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4. Prepare the Pan

A clean pan is essential. Ideally, use a pan reserved only for frying, not one previously used for sautéing salty or sticky dishes.

• For an added anti-stick effect, rub a slice of fresh ginger on the bottom and sides of the pan before adding oil or fat. This simple trick creates a natural barrier that helps prevent sticking.

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5. Use Lard Instead of Vegetable Oil

Using lard (or pork fat) rather than regular cooking oil gives your tofu:

• A crispy golden exterior

• A delicious, savory aroma

• Resistance to burning at high temperatures

Ensure the fat covers about two-thirds of the tofu pieces. This allows the tofu to puff up slightly, crisp evenly, and stay moist inside. The hot fat surrounding the tofu forms a protective crust that prevents oil absorption and sogginess.

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6. Monitor the Temperature

• Test the lard with chopsticks: if small bubbles appear immediately, the temperature is ready.

• Arrange tofu without crowding to allow heat circulation, so each piece fries evenly.

• Adjust the heat to medium-low after placing the tofu, avoiding burning while allowing it to cook through.

Maintaining proper temperature control is key to getting a crispy golden crust while keeping the inside tender.

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7. Don’t Flip Too Soon

• Allow one side to turn golden brown and firm before flipping.

• Flipping too early can cause the tofu to break apart and absorb excess fat, resulting in a greasy texture.

By being patient and letting each side cook properly, your tofu will come out perfectly crispy and intact.

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8. Optional Tips for Extra Crispiness

• After frying, you can place the tofu on a cooling rack for a minute to allow any residual oil to drain.

• Lightly dusting tofu with cornstarch or rice flour before frying can further enhance the crispiness.

• Serve immediately to enjoy the contrast between the golden, crunchy exterior and soft, creamy interior.

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Result

Following these steps will give you tofu that is:

• Golden and crunchy on the outside

• Soft, smooth, and slightly fluffy inside

• Not sticking to the pan and free from oil splashes

This method is easy to follow, requires only basic ingredients, and guarantees a restaurant-quality tofu dish every time. Even beginners can master it with a little practice, and it works perfectly for everyday meals or special occasions.