Fried Tofu

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. Why does the brine work? Both the heat and the salinity of the water draw moisture out of the surface of the tofu, helping it crisp and brown. The hot water also gradually tightends the proteins at the surface of the tofu, helping keep any remaining moisture inside.