What Type Of Tofu Is Best For Frying?

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Whether you're looking for a protein-rich substitute for meat or simply love the taste of soy-based foods, there are many types of tofu that are sure to satisfy. You can easily scramble, stir-fry, bake, and otherwise cook tofu for a number of delectable dishes. When it comes to frying tofu, it's important to choose the right style that will hold up to the heat. Tasting Table talked to owner and chef at City Roots Hospitality, Guy Vaknin, to get his expert opinion. As head of the New York-based vegan restaurant group, Vaknin certainly knows a thing or two about tofu.

When asked about the best type of tofu for frying, Vaknin says that medium-firm is the way to go. He recommends that specific texture so that "it stays soft inside but crunchy on the outside." Additionally, Vaknin notes, "You need to coat it so it doesn't break up." Given the delicate nature of tofu, selecting one with the right firmness both helps to maintain its integrity in the frying process and also provides the optimal surface for adhering a coating.

Per Vaknin, you can create a coating with "panko and flour, beer and flour, or a blend of herbs, spices, and aromatics." Using a tofu, such as House Foods Medium-Firm Tofu, allows you to properly prepare it with your favorite flavors to suit your taste preferences.

For the crispiest results, it's important to choose the optimal type of tofu. While medium-firm is the very best, Vaknin also cautions as to which tofu you shouldn't even try to fry. He notes that silken tofu is far too soft for frying and that it will break when cooking. Though it could be excellent in a stir-fry or scramble, it's best to stick to a firmer style for frying.

Starting with a batch of refrigerated tofu that you've carefully cubed and dredged is the perfect way to prepare a tasty twice-fried salt and pepper tofu recipe. You can also try utilizing the flavors of a 5-spice fried tofu recipe for something with a bit more boldness. Feel free to get creative with the tastes and textures you enjoy the most.

Vaknin also points out another helpful hint for frying tofu in the form of a fun mnemonic: FTP, shorthand for "freeze, thaw, press." This method helps to achieve the ideal balance between a crisp outside and tender inside. As with any fried food, exercising care and caution is of the utmost importance.