Tofu question
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Anonymous
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My tofu stir fry was okay, but should I have had the tofu spend more time in the wok?
I drained it overnight using a heavy book on top of it. Then I cut it up and rubbed it through corn starch. I stir fried it in a wok with some oil and when I was done with it, set it aside and stir-fried the (frozen) veggies and sauce separately. At the last minute I tossed the tofu in. It was firm and not wet but maybe could have been firmer? A few pieces were browned, should I have made sure both sides of every piece were brown? It seemed to take forever for the tofu to brown properly. |
Anonymous
| To get it a little crispier, fry it a little longer in a slightly hotter pan. |
Anonymous
| I'm Chinese, so I've done this. Do NOT cook the tofu in a wok. Use a flat bottomed pan so that you can turn the cubes and brown each side. It will take a while, but I often do this step first and then while the tofu is browning, I cut up the veggies for the stir try and make my slurry, so that the tofu has time to brown appropriately. Turn onto all six sides if you can. Also if you want the tofu to absorb more flavor, then after you drain the tofu, dip/roll in scrambled eggs (you can thin with a little water if you want), then roll in the cornstarch. More cornstarch will stick and when you brown, you'll get more of a crust. Also, the crust will brown faster with the egg. And toss into the stir fry fore than just "the last minute". Give it at least 1-2 minutes so that the sauce has a chance to soak into the crust. |
HW42
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| You need more oil and it needs to be a lot hotter to get crispy tofu. |
Anonymous
| Thanks for the tips! Will definitely use a flat pan, more heat and oil. Excited to try again. |
Anonymous
| Yes, thanks for the tips, that sounds great. |