CRISPY TOFU WITHOUT DEEP-FRYING
In this Crispy Tofu recipe, the crispy outside coating contrasts with the gentle tenderness of the soft tofu inside. Quick sauce, reduced until syrupy, is drizzled over the dish with fresh scallions. Isn’t it the best? There’s no need to fry anything in oil!
Cooking Tips for Crispy Tofu
To make crispy tofu without deep-frying, all you need is a nice nonstick or well-seasoned cast iron pan. With a fraction of the oil, you’ll still get a crispy end product.
Tofu is dredged in a simple mixture of cornstarch and a pinch of salt before cooking. It’s critical that you dredge the tofu rapidly and drop it into the heated oil as you do so.
In order to prevent the cornstarch from becoming caked and flaking, it is necessary to use soft tofu (soft tofu is very liquid). There is a risk that the cornstarch coating will become lumpy or thick!
Crispy Skin Stuffed Tofu has already been featured on the blog; however, this recipe is also totally vegetarian/vegan if you use vegetarian oyster sauce.
In our Ultimate Braised Tofu dish, you might use this pan-frying technique instead of deep-frying the tofu.
IS HARD TOFU PERMITTED IN THIS RECIPE?
The availability of firm tofu in conventional grocery stores makes me assume that many of you would have this question in mind.
Although you can use firm tofu instead of soft in this dish, I strongly advise you to do so.
Soft, custardy tofu contrasts beautifully with the crunchy coating. That switch would be a travesty, in my opinion!
For this reason, most Chinese cuisines that call for “crispy peel” tofu call for soft tofu.
- 1 pound soft tofu
- 1 chopped scallion
- 1/4 cup of cornstarch
- 3 tablespoons of vegetable oil
- 2 tablespoons of water
- 1 tablespoon of oyster sauce
- 2 teaspoons of light soy sauce
- 1/2 teaspoon of sugar
- 1/4 teaspoon of dark soy sauce
- 1/2 teaspoon of salt
- The tofu block should be cut into rectangles that are 1/2 inch thick after being cut in half lengthwise.
- Combine the oyster sauce (or vegetarian oyster sauce), sugar, water, light and dark soy sauces, and oyster flavoring to make the sauce. Place aside.
- Oil is added to a nonstick pan that is already hot to the touch. Mix 1/4 cup cornstarch and 1/2 teaspoon salt in a small bowl. Apply this dry mixture quickly to the slices of tofu. As you dredge them, add them immediately to the pan and fry for 4-5 minutes per side, or until crisp and golden on all sides.
- Place the crispy tofu on a serving platter after removing it from the skillet.
- The sauce combination should be added and simmered in the same pan used to cook the tofu. Drizzle the sauce over the tofu after simmering until it has thickened to a syrupy consistency. Scallion chopped for garnish.