Top and tail the spring onions, then chop in half widthways to give batons roughly 12cm long. I recently got this tofu press and absolutely love it, but you can also press your tofu by setting a heavy pan (like a cast iron) on top of your tofu and letting the moisture drain out. Cut the tofu into rectangular chunks roughly 1cm thick and 2cm tall and wide. Secret 1 – Press the tofu: Pressing your tofu before cooking with it removes moisture (which would otherwise make for soggy, not-at-all-crispy tofu). There are actually two secrets to making crispy tofu without cornstarch or bread crumbs. I love this tofu press (though you could also use a heavy pan). A tofu press: You’ll want to press water out of your tofu before cooking it. First, sauté the seasoning paste and vegetables (except for the peas) in a pan or wok for about 3-5 minutes.
Fried tofu free#
Feel free to go crazy with it and at your own blend of spices or herbs! Garlic: I use this for quick and simple flavor in the marinade.I wouldn’t recomend cutting out the oil completely, but you could use sprayable oil if you’re looking to reduce fat. Oil: We’ll use a blend of sesame/olive oil to add flavor and enhance the crispiness.Soy sauce: Soy (or tamari for gluten-free) adds a rich and salty flavor that levels up your tofu.This will provide an airy, crunchy exterior to your tofu once fried.
Coat all surfaces of the cut tofu with cornstarch. Place the coated tofu in the frying basket and set it down in the hot oil. Microwave the tofu for 2 min, to remove the excess moisture. There are two main components to this crispy tofu: the tofu (duh), and the marinade. Using a deep-fryer for tofu Set the temperature gauge to 370 F (188 C) and wait for the oil to reach that temperature.
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