Crispy Tofu

Name: Crispy Tofu
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Old tofu; 1 piece egg; 1 shallot; Some Minced garlic; Some Corn starch (for flour coating); 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Sugar; a little salt; Some Shimizu; 1 tablespoon Starch (for juice adjustment)

by Poached egg

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This is a magical dish. Three steel tongs bought a piece of old tofu. After frying, it feels like small crispy meat. (Those who lose weight, as long as they eat some fried food, they are satisfied, haha😄)

The taste after adding the sauce, and the taste of sweet and sour pork.

Maybe I have hallucinations, but it is true that dry eating and juice adjustment are remarkable foods.

Regarding wide frying, if you are sure that you can't use up the oil after frying, then just put more oil than usual for frying in batches.

Again, the juice and ingredients in the text are adjusted according to their actual situation, and the pictures and texts are only for sharing reference.

Crispy Tofu

1. Basic combination, a piece of old tofu, shallots and garlic, and an egg. You have to prepare a bowl of dried starch, which will be used for powder coating.

2. Just cut the tofu into pieces. I have thinner and thicker ones. Except that there will be a little time deviation when frying, it doesn't affect other things. Do whatever you want. Of course, thick bricks are definitely not acceptable.

3. If the operation is too late, prepare the juice first.

This time the tool, a small iron spoon, is about 3 grams per spoon.

Dosage this time: 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of starch, a little salt, garlic and add some water, about 3 or 4 tablespoons.

The dosage is adjusted according to the amount of ingredients.

4. Beat the eggs and prepare a bowl of dry starch.

Then the tofu is wrapped in a layer of egg liquid and a layer of starch.

Wrap everything and set aside, regardless of whether the surface is still white, the tofu will absorb the starch, no problem.

5. This oil can't be used up if there is too much, so it's about the same height as tofu, and it will be fried in batches.

Fry it over a small fire, turn it over halfway, and fry it until golden on both sides. I tell you secretly that although the freshly fried tofu has no taste, it is very delicious when eaten while it is hot. It is crispy on the outside and tender on the inside. You can try the original flavor. I ate a few pieces while frying 😄

6. Add the fried tofu to the prepared sauce and mix well.

7. On cloudy days, taking pictures on mobile phones, at this level, let's see, is it a bit like sweet and sour, and a bit like a pot of meat. Well, the taste after being wrapped in juice is similar to the taste between these kinds of foods.

It’s been a while since the filming was finished, so the skin is not as crispy anymore. If you buy less tofu and eat a whole portion of tofu by yourself, it will still be a bit greasy. It is also possible that I ate two pieces. A small meal bag of biscuits was taken before it was digested. It is possible that a few pieces of biscuits were eaten halfway through the frying and already full.

Anyway, it's delicious and not expensive, so it doesn't hurt to try it.

Tips:
Tofu wants to buy old tofu. Cut into pieces and fry them so that they won't fall apart. Try not to cut too thick.

The sauce should be adjusted according to the amount of ingredients.

When frying, I don't want to use too much oil. Use twice as much oil as usual when frying, and fry them in small batches.

There is nothing special about home cooking

It tastes better when eaten hot