Fried Tofu
Source of Recipe
Cook's Illustrated, July & August 2016
Serves/Makes/Yields
2
When preparing tofu for frying, we've always blotted it dry and tossed it in cornstarch, which absorbs exude moisture and ensures a crispy exterior and better browning. Recently we came across anoter method. Soaking the tofu in a hot-water brine and then letting it drain for 15 minutes before frying. In the end, we got the best results by marrying old and new. We found that using a brine that was four times stronger than what we'd seen published delivered the best seasoning and crust, and tossing the hot-brinned tofu in cornstarch after the draing period improved the crust even more.