Watch more Tofu Recipes videos: Tofu is a great healthy food, and here's a quick, easy, and delicious wa. Learn how to make crispy tofu with pan-frying, using different types of tofu and how you can turn pan-fried tofu into something unique. Crispy tofu is a quite popular middle cooked ingredients in Chinese kitchen. I linked to some kitchen tools I use often when I fry tofu. Those links are affiliate links. I used to dislike tofu, but I’ve become the woman who bought 8 pounds of tofu to fry for this post. Firm or extra-firm tofu is best for frying since it will hold its shape and adhere to the flour coating. It also has a texture closer to other fried foods like chicken nuggets.; Pressing the tofu allows the tofu to absorb more of the flavorings and seasonings, as well as keeps it from being watery. Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid. How to fry tofu. How to grill tofu. Firm tofu is sold in a block and can be sliced or diced to be pan-fried and used in a range of recipes from salads to stir fries. Shallow-frying tofu is ideal for creating a crisp texture on the outside of the tofu whilst keeping a softer texture on the inside. Here are a few tips on how to fry tofu: For better frying, make sure to drain tofu well from the packing liquid. I usually wrap the tofu block in a thick layer of paper towels, set it over a wire rack and weigh it down with a saucer or bowl for about 15 to 20 minutes to extract moisture. Cut tofu in uniform size to ensure even cooking. Step 2: Cube tofu and add to a mixing bowl. Season with salt and, depending on what type of dish you’re adding it to, season accordingly (i.e. curry powder for a curry dish, or a bit of tamari and/or chili garlic sauce for a stir-fry).I was adding mine to a green curry (coming later this week!), so I went with curry powder. I have had MANY people ask me how I pan fry my tofu and get it so crispy and firm. There are a few reasons why:-). First I either use a non-stick or cast iron pan, I don't overcrowd the surface, I drain my tofu REALLY well, use only extra firm Chinese style and MOST important of all, I leave it undisturbed while cooking and this allows the golden crust we all love on pan-fried tofu to develop! How to Fry Tofu. Frying tofu is easy, tasty, and good for you! Heat a heavy pan or wok with a coating of vegetable oil until the oil is hot. Check by putting the end of a wooden spoon into the oil, if you see little bubbles coming out the.