I love tofu but it can be a bit tricky to prepare correctly. I’ve had a couple issues with tofu, I wonder if anyone else had this happen? No matter how much oil I use in the pan, the tofu will stick to the pan and all the nice crispiness is sitting there stuck to the bottom! Very frustrating. Then if I’m using tofu in a stir fry, it has a tendency to crumble apart. Or if I’m attempting crispy baked tofu, it can become hard and have an unpleasant texture.
Now after a lot of experimenting I think I figured out the perfect way to get crispy fried tofu but still incredibly soft on the inside. I follow the same steps as pan frying sweet and sour chicken or fish: dipping the tofu in egg and batter, then finishing off in the oven. So simple I couldn’t believe I hadn’t thought of it earlier! The tofu really does taste just like sweet and sour chicken. Besides the awesome texture of the fried tofu, the sauce is really where it’s at. It caramelizes to perfection and is just so tasty! I served the tofu with just a basic rice bowl and peas as a side.
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