Season Tofu After Frying For Maximum Flavour And No Burnt Spices

Season Tofu After Frying For Maximum Flavour And No Burnt Spices

Crispy, fried tofu is delicious, but before you toss yours in spices first and fry it second, switch the order of those two steps. Seasoning after you fry makes sure you preserve all that delicious flavour, don’t burn the spices, and preserves the texture of both.

Part of the issue is that tofu takes a while to fry, so if you add the spices beforehand they will burn before the tofu reaches the right level of crispy on the outside and done on the inside. Instead, sprinkle your spices on the tofu after frying. You’ll get the perfect tofu texture, a nice crispy outer layer, and flavorful spices with every bite. For more tips on how to cook crispy tofu even non-vegetarians will love, check out the full guide below.

How to Cook Crispy Tofu Worth Eating [Serious Eats]

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