The texture of tofu in Chinese restaurants is always perfect: chewy and spongy on the inside but not overly moist. But how do you achieve it? If you want to enjoy delicious, perfectly fried tofu like the kind served in Chinese restaurants, then this guide is for you! We’ll reveal the secrets to creating this delectable dish so that you can enjoy it any time you desire.
To achieve a tofu texture like the good Asian restaurants, you will need to use firm or extra firm tofu, freeze it until solid, thaw it, drain it and pat it dry, then deep fry it and let it cool down.
This process may seem complicated, but it’s actually quite simple and the results are definitely worth it! We break it all down below!
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What type of tofu do Chinese restaurants use?
The first step is to choose the right tofu. Firm or extra-firm varieties are best since they will hold up better during frying.
You’ll also need a good cooking oil with a high smoke point such as canola oil or vegetable oil.
The Key to the Tofu texture: Water Content
If you’re a fan of tofu, you know that getting the perfect texture can be a challenge. Whether you’re stir-frying, grilling, or baking, achieving that perfect combination of softness and chewiness is often harder than it looks.
Reducing the water content in tofu is key to achieving the perfect texture. There are a few ways to do this. You can press it to squeeze the moisture out, but the best method is to freeze the tofu and then thaw it.
The secret ingredient that can take your tofu from meh to amazing is the freezer! That’s right — freezing your tofu before cooking is the key to achieving restaurant-quality results at home.
When tofu is frozen and then thawed, the water content is reduced, resulting in a firmer, more absorbent block of tofu.
This means that your tofu will not only be more flavorful but will also be less likely to fall apart during cooking.
So next time you’re planning a tofu-based meal, be sure to freeze your tofu overnight beforehand — you’ll be amazed at the difference it makes.
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How To Freeze Uncooked Tofu The Right Way
Freezing the tofu the right way is key to making it efficient and easing the steps to come.
First, cut your tofu blocks into the desired shape. Tofu can be cut into cubes, triangles, or whatever shape you would like your final product to be.
Place them on a baking sheet – making sure that they are in a single layer and not touching each other. This will prevent them from sticking together.
Once they are frozen, you can store them in a freezer bag.
How Do You Defrost Frozen Tofu?
One of the most important things to remember when cooking tofu is to thaw it properly. If you try to cook frozen tofu, it will end up rubbery and tasteless.
Instead, thaw the tofu at room temperature.
You will notice that it will release more moisture while thawing. We want this, it will ensure we can get that chewy and crispy texture!
Drain the excess water it will release in the thawing process, and pat it with a paper towel to dry it.
How Do You Make Restaurant-Style Tofu?
Now, it is time to fry the tofu!
While it is not strictly necessary, coating tofu in cornstarch before frying can help to create a crispier exterior.
Cornstarch is a type of starch that is derived from corn and is commonly used as a thickening agent. When heated, it forms a barrier around the food that helps to keep moisture in and prevent burning.
For this reason, it is often used as a coating for fried foods. When applied to tofu, it will create a light crunchy crust when fried. In addition, cornstarch will help to absorb any excess moisture, resulting in firmer, more flavorful tofu.
While it does require an extra step, coating tofu in cornstarch before frying can be well worth the effort.
If you’re looking for a crispy, crunchy texture, deep frying is the way to go.
To get started, heat a large pan of canola oil to 350 degrees.
Then, add your tofu and fry for 2-3 minutes.
You’ll end up with a nice crispy layer that’s perfect for adding some extra flavor and texture to your meal.
Just be sure not to overcook the tofu, as it can quickly become dry and rubbery. With a little practice, you’ll be able to perfect this cooking method and produce perfectly crispy tofu every time.
How Do You Keep Fried Tofu Crispy?
The key to getting the perfect texture is to fry the tofu until it’s golden brown, then remove it from the heat and allow it to cool slightly. This will help to firm up the outside while keeping the inside nice and moist.
Once cooled, the tofu can then be added to your favorite stir-fry or soup.
When frying tofu, it’s important to get the temperature of the oil just right. If it’s too hot, the outside of the tofu will become crispy while the inside remains raw. If the oil isn’t hot enough, the tofu will absorb too much oil and become greasy. The perfect temperature is between 375 and 400 degrees Fahrenheit.
To fry the tofu, simply add it to the hot oil in batches and cook for about 3 minutes per side, or until golden brown. Once all of the tofu has been fried, you can remove it from the oil using a slotted spoon and drain it on paper towels.
Now it’s time to enjoy your delicious, perfectly fried tofu! Serve it with your favorite dipping sauce or as part of a flavorful stir-fry or Asian-inspired dish. Thanks for reading and happy frying!
The Bottom line
Overall, to achieve a tofu texture like good Asian restaurants, you will need to use firm or extra-firm tofu.
You will need to freeze the tofu until solid, thaw it, drain it and pat it dry.
Then, you will need to deep fry the tofu and let it cool down.
By following these steps, you will be on your way to enjoying delicious, restaurant-quality tofu at home.
Thanks for reading!