Make the sauce from the serious eats recipe.. add to cornstsrch covered tofu fried in oil and add in broccoli
These 2 recipes are made weekly and never get old
Fuzzy_Welcome8348
Looks amazing!
sunflowerfields13
this looks great! what are you looking to improve? for more crunch I’d toss the cubes in corn starch and pan fry, for more flavor you can cook fried tofu in sauce that has a lil sugar in it and let that carmelize a bit
AccomplishedCake8550
This tofu was probably frozen, pressed and fried. Or possibly just pressed and fried. Buy a tofu press and an air fryer (the kind that looks like and has the functions of a toaster oven).
khoawala
That looks well-done tbh.
fwinzor
In asian resturaunts they almost never press tofu. Nothing wrong with it (i usually do) but its a western thing.
At a restaurant theyre taking firm (not extra firm) tofu, patting it dry, and deep frying in a wok before setting it aside while they fry the rest of your dish before throwing it back in to finish frying everything. All in a wok over a special 100,000+btu wok burner. Thats a big part of why you cant get it to tast like the take out places. Also their loading your food with WAY more oil and salt and msg than you think hence the flavor
rramosbaez
It just looks deep fried to me. No pressing or battering or anything. Maaaybe some starch. Easy!
MissingUAwesome
This is deep fried tofu. You can do it but need a good amount of oil. It looks delicious though!
juttep1
Unusual for me .usually I wish they could make it like I do and I find large wet, squishy blocks of tofu
hahagato
I make tofu like this in my air fryer. Toss it in corn starch with spices and salt. Then I air fry it for probably too long. Haha
Acrid_Turnip
Me too! My only real method is “cook the crap out of it”. An air fryer is great for it.
15 Comments
ill start you off on your tofu making journey..
[https://thekoreanvegan.com/spicy-crunchy-garlic-tofu-kkampoong-tofu/](https://thekoreanvegan.com/spicy-crunchy-garlic-tofu-kkampoong-tofu/)
[https://www.seriouseats.com/the-best-general-tsos-chicken-food-lab-chinese-recipe](https://www.seriouseats.com/the-best-general-tsos-chicken-food-lab-chinese-recipe)
Make the sauce from the serious eats recipe.. add to cornstsrch covered tofu fried in oil and add in broccoli
These 2 recipes are made weekly and never get old
Looks amazing!
this looks great! what are you looking to improve? for more crunch I’d toss the cubes in corn starch and pan fry, for more flavor you can cook fried tofu in sauce that has a lil sugar in it and let that carmelize a bit
This tofu was probably frozen, pressed and fried. Or possibly just pressed and fried. Buy a tofu press and an air fryer (the kind that looks like and has the functions of a toaster oven).
That looks well-done tbh.
In asian resturaunts they almost never press tofu. Nothing wrong with it (i usually do) but its a western thing.
At a restaurant theyre taking firm (not extra firm) tofu, patting it dry, and deep frying in a wok before setting it aside while they fry the rest of your dish before throwing it back in to finish frying everything. All in a wok over a special 100,000+btu wok burner. Thats a big part of why you cant get it to tast like the take out places. Also their loading your food with WAY more oil and salt and msg than you think hence the flavor
It just looks deep fried to me. No pressing or battering or anything. Maaaybe some starch. Easy!
This is deep fried tofu. You can do it but need a good amount of oil. It looks delicious though!
Unusual for me .usually I wish they could make it like I do and I find large wet, squishy blocks of tofu
I make tofu like this in my air fryer. Toss it in corn starch with spices and salt. Then I air fry it for probably too long. Haha
Me too! My only real method is “cook the crap out of it”. An air fryer is great for it.
Here is a video which may give you some great ideas for making great tasting tofu at home!
https://youtu.be/WGhCVuo2t4Q?si=l8zKGWFtYtVxUvLm
I air fry tofu and it comes out similar to this
I learned to freeze it first. The texture is more spongy after you cook it. Freezing it was a game changer for me.
Tbh I think potato starch is highly underrated. I switch from corn and never looked back