What is the trick for getting tofu to fry up crispy?
Posted by lisaanddini on Jul 14, 2008 · Member since May 2007 · 2179 posts
I'm wondering for specifically this recipe:
The World's Largest Collection of Vegetarian Recipes
I'm wondering for specifically this recipe:
After you marinate them, try dipping them in brown rice flour before you fry them. That's what I do and they come out nice and crispy. I use peanut oil because it's good for high temperature cooking and if the oil is really hot when they go in it works better.
OK, my gut was telling me to flour it next time, but I'm glad to see someone else suggest that. Is there a reason why you said brown rice flour instead of regular?
OK, my gut was telling me to flour it next time, but I'm glad to see someone else suggest that. Is there a reason why you said brown rice flour instead of regular?
No, it's just what I use. Any flour would probably work fine.
Besan (chickpea flour) crisps up real good too and absorbs less oil than wheat flour. Rice flour doesn't soak up much either.
Besan (chickpea flour) crisps up real good too and absorbs less oil than wheat flour. Rice flour doesn't soak up much either.
I didn't know that. So I was just lucky in using the rice flour!
Yeah, I totally use chickpea flour to crisp up my tofu.
Cornstarch also works. A deep frier helps too XD
Cornstarch also works. A deep frier helps too XD
Yes, cornstarch or arrowroot work well.
But frankly, I find coating the tofu to be such a bother, especially if you make it all the time. Another thing to try is to cut your tofu up and drain it on some paper towels before cooking it. If you are pan frying it, don't use too much oil--a teaspoon or two. For some reason, my tofu browns much better if I use less oil.
Yeah, I totally use chickpea flour to crisp up my tofu.
:> this is such a thing only a vegan would say.
I didn't have chickpea flour, but I did have a big old box of brown rice flour, so I figured I'd use that. As I poured the flour onto a plate I noticed it had wierd clumps. I figured some moisture got into the flour & made it clump up so I tried to sperate the clumps & just pick them out & put them on the side of the plate. Then I coated about half the tofu in the brown rice flour, checked the oil & when I came back to the tofu, I noticed a little white worm crawling on the plate. ewwwwwwwww
I threw out the coated tofu & the rest of the flour. Then I fried the tofu I didn't coat & it turned out brown & tasty, but not crispy.
I didn't have chickpea flour, but I did have a big old box of brown rice flour, so I figured I'd use that. As I poured the flour onto a plate I noticed it had wierd clumps. I figured some moisture got into the flour & made it clump up so I tried to sperate the clumps & just pick them out & put them on the side of the plate. Then I coated about half the tofu in the brown rice flour, checked the oil & when I came back to the tofu, I noticed a little white worm crawling on the plate. ewwwwwwwww
I threw out the coated tofu & the rest of the flour. Then I fried the tofu I didn't coat & it turned out brown & tasty, but not crispy.
:o
Finding creepy crawlers in my food is the sickest thing ever. I have several bad experiences with worms, personally. When I was little my mom had me run into a grocery store to get some change once- I went in with a $10 asking for a roll of quarters, and when she had me open them up, THERE WAS A WORM SQUISHED IN THERE WITH THEM! I was so grossed out. Another time, I got a Snickers bar at the movies. Worm was present inside the package. Grody. I know there's been other incidents, but those two stand out.