Can you fry firm tofu w/veggies and have it come out crunchy?

Question

I tried it for the first time, and it came out mushy. Any suggestions?

Answer 1

To fry tofu properly you have to fry it separate.

1 block of firm tofu, cut up into preferable pieces, but slice very thin.

Canola oil

In a shallow frying pan (non-stick), cover bottom with oil and heat on medium heat. Place pieces of tofu in a single layer on one side when oil gets hot and let them fry until they are golden brown on one side. Flip over until it is the same.
Your going to have to do this in batches until the all the tofu is used, and it will take a little time, but trust me this is the best way to make tofu.

Once you fry all the tofu just add to any stir-fry.

Just make sure the tofu pieces are sliced thin and that you cook then on each side.

Enjoy!

Answer 2

A couple tips for firm tofu. 1 way is to freeze, then defrost, gently squeeze water out, it makes a chewier texture, more porous and will soak up a marinade faster, so go easy on salty seasoning. Or just use firm tofu, drain, cut into 1/2 inch slices, season, and bake at 300 degrees for an hour. This dries it out and helps it retain it's shape/texture.
OR:
Drain a block of firm tofu, cut into slices or cubes, dredge in seasoned flour or Panko crumbs and quick fry in shallow skillet.

Always add tofu at the very end, and toss very gently to coat with seasoning in veggies, just enough to heat.
Good Luck

Answer 3

To get crunchy tofu you have to deep fry it. After you do that, you throw the deep fried tofu in with the veggies and sauce towards the end.

Answer 4

Stirfrys should be cooked at the highest temperature in very hot oil to stop it from turning into stew. Tofu can also be coated in flour before hand to make it crispy.