When preparing tofu for frying, we’ve always blotted it dry and tossed it in cornstarch, which absorbs exuded moisture and ensures a crispy exterior and better browning. Recently we came across another 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-brined tofu in cornstarch after the draining 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 tightens the proteins at the surface of the tofu, helping keep any remaining moisture inside. Here’s how to do it.
Better Fried Tofu | Cook's Illustrated (2024)
Top Articles
BEST French Wine Regions to Visit in 2024 ⭐️ Made in France
Calories in Outback Steakhouse Bushman's Honey Wheat Bread & Butter and Nutrition Facts
Baseball Cards For Sale Craigslist
300Mb Movies 4U.
Barrett Doss Wikipedia
Indiana Jones 5 Showtimes Near Sierra Vista Cinemas 16
Craigslist Daily Labor Gigs
Velocity - Definition, Units, Formula, Examples, Equations, Video and FAQs
The Boston Globe from Boston, Massachusetts
The Republican from Springfield, Massachusetts
Latest Posts
Article information
Author: Geoffrey Lueilwitz
Last Updated:
Views: 6327
Rating: 5 / 5 (60 voted)
Reviews: 83% of readers found this page helpful
Author information
Name: Geoffrey Lueilwitz
Birthday: 1997-03-23
Address: 74183 Thomas Course, Port Micheal, OK 55446-1529
Phone: +13408645881558
Job: Global Representative
Hobby: Sailing, Vehicle restoration, Rowing, Ghost hunting, Scrapbooking, Rugby, Board sports
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.