Kompas.com – Tofu Crispy is one of the favorite fried foods that is suitable for snacks and side dishes.
However, a problem that often occurs is that Crispy tofu is quickly foggling after frying.
Errors in processing tofu can make fried texture not durable.
Starting from excess water content, the selection of flour is wrong, to the inappropriate frying technique.
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Reporting from The Kitchn and Book “30 Krispi Sensation, Kremes, & Popular Kriuk“(2016) By Kamikoki published by PT Gramedia Pustaka Utama, there are some tricks to know Crispy remains crispy longer.
Check out the 9 secrets of crispy tofu remain crispy even though it’s cold below.
1. Press tofu until the water content is reduced
According to The Kitchantofu contains a lot of water that can make it difficult to crunchy when fried. Use a flat plate or kitchen tissue to press tofu until the water content is reduced before it is fried.
If you know it still stores too much water, the flour layer will quickly sluggish after cooked.
2. Use medium protein flour
Reported from the book “30 Krispi Sensation, Kremes, & Popular Kriuk“, The selection of flour greatly affects the crispness of tofu. Use medium protein flour because it produces the right layer, not too hard or too soft.
Low protein flour is less suitable because it makes fried food too fragile, while high protein flour can actually be too hard.
3. Mix tapioca flour for more crispy results
According to Kompas.comtapioca flour can help maintain crispy tofu crisp. 35% mixture of rice flour and 20% tapioca flour in the dough can make the texture tofu lighter and more crisp.
4. Add baking powder so that fried foods are more crispy
Reported from Delicious dishbaking powder can make crispy tofu more fluffy and light. Add about ½ teaspoon baking powder in the flour mixture so that the results are more crusty and durable.
Baking powder creates a small air bubble in the dough, producing a more hollow and crisp outer layer.
Illustration of spicy crispy tofu.5. Use ice water in a wet mixture
According to BBC Foodthe use of ice water in a wet mixture will create a shock effect when frying. The flour layer becomes more crispy due to the temperature difference between the dough and hot oil.
This trick is often used in making Japanese tempura for lightweight and crusty fried foods.
