Crispy tofu is soft
I am confused. I pressed my tofu all day, put corn starch on it, and threw it up in some vegetable oil. I turned the induction stove up to fairly high up to the point where the oil bubbles immensely when putting in the tofu. It takes about 4 minutes to get it golden.
The result is that I have tofu with a crust (a bit too much I must have put too much corn starch on) but the crust is soft and squishy. Not crispy.
What did I do wrong here? Do I need to heat the oil more? Press the tofu more? Do something special when removing it?
Best Answer
Well there are a lot of variables to this but from my experience you can do the following:
Use a tofu press and press evenly (not just the edges from a poorly balanced plate etc) for several hours, gradually increasing the pressure with the screws (you can find them online).
Cut your pieces more thinly; if theyre too thick the heat wont penetrate fully.
You can also freeze the tofu pre-press and pre-cooking to force more water out of it, although Im not a fan of this method.
Try different brands of tofu. Different brands have different mouthfeel and may drain more thoroughly with the above methods.
Try a slow, low heat fry to get allll the moisture out rather than a fast/flash fry which may not penetrate as deeply. Honestly I think you can get crispy tofu without deep frying, but long and slow with a shallow fry.
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Is Crispy Tofu soft?
This Crispy Tofu recipe is all about textural contrast: the crispy outer coating vs. the soft, tender interior of the soft tofu itself. I serve it drizzled with a quick sauce, reduced down until thick and syrupy, and fresh scallions. The best part?Why is my tofu so soft?
You didn't cook it long enough Shortchanging your cook time will ensure a soft, unexciting tofu. And don't be afraid to turn up the heat\u2014preheat the pan to crisp the outer layer while leaving the center tender and creamy.Why is my tofu not crispy?
You're not pressing out excess moisture. The still-sort-of-wet tofu never gets as golden brown or as crisp. How to properly press tofu: After draining the excess liquid from the package, set the tofu on several layers of paper towels.Is tofu supposed to be soft when cooked?
The tofu comes out of the wok with super-crisp, golden edges and a soft, chewy center. For the best results, start with extra-firm or firm tofu, and press out as much water as possible before cooking.How to make super CRISPY TOFU
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Answer 2
If you have the time, I would try cutting your tofu and placing it in a colander over a bowl in your fridge overnight to let it drip dry. Possibly experiment with salting in this step also to desiccate the exterior of the tofu. Then fry the next day. Also, you can use a small amount of oil, BUT you may be experiencing an oil temp problem. Are you using a thermometer to make sure your oil temp isn't dropping too far? This drop in temp will make things soggy v. crispy.
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