Secret to frying tofu without sticking to the pan

To fry delicious crispy tofu without worrying about it sticking to the pan, you can refer to the following tips:

Choose the right tofu:Soft and watery tofu tends to stick together and break apart when fried. So, if you are not skillful and consider the factor of not breaking apart as the most important, you should choose firm tofu or squeeze out some water before frying to help the tofu pieces become firmer.

Using non-stick pan:A good non-stick pan will help minimize the tofu sticking to the pan. If you don’t have a non-stick pan, you can use a cast iron pan or a heavy aluminum pan to ensure even heat distribution.

Heat the pan before adding oil:Heating the pan before adding oil will prevent too much oil from seeping into the beans, and will also create a protective layer to keep the beans from sticking to the pan.

Use the right amount of oil:Don’t use too little oil when frying beans as they will stick together. Make sure the oil covers the pan evenly and is enough to brown the beans.

Do not turn or flip too soon:When you first put the beans in the pan, you should not stir them immediately, but wait about 2-3 minutes for the beans to dry and have a crispy skin. Then, use chopsticks or a spatula to gently flip them to avoid crushing the beans.

Sprinkle a thin layer of salt on the pan:A great tip for frying beans without them sticking to the pan is to sprinkle a thin layer of salt on the pan before adding oil. The salt helps create a barrier between the beans and the pan, preventing them from sticking.

Using flour or cornstarch:If you want a crispier tofu skin, you can lightly coat the tofu in flour or cornstarch before frying. This will not only prevent the tofu from sticking but also add extra crispiness.

Using oil blotting paper:After frying, you should place the tofu on absorbent paper to remove excess oil, making the dish less greasy and keeping it crispy longer.

With the above tips for frying beans without sticking to the pan, preparing this dish will become much easier, the beans will be golden and crispy but still soft and fatty, intact, not broken, both beautiful and delicious.