Does Japanese tofu need to be fried first? Why does fried Japanese tofu fall apart?

As we all know, there are many types of tofu, and Japanese tofu is one of the more popular types of tofu. It has many ways of making, is tender and tastes good, and is very popular among people. So does Japanese tofu need to be fried first? Let's take a closer look!

Why should Japanese tofu be fried first?

Japanese tofu is completely different when it is fried or not. If it is not fried, it will have an eggy smell and will easily fall apart when stewed. Therefore, frying or deep-frying can not only reduce the eggy smell and stimulate a richer aroma, but also make its surface shrink and tighten, forming "tiger skin patterns" when cooked, improving its overall appearance, and the taste is also crispy on the outside, juicy on the inside, and very tender. It is not an exaggeration to say that it melts in your mouth.

Why Japanese tofu falls apart when you fry it

Japanese tofu is soft and tender, but it will fall apart if not handled properly! So how do you solve this problem?

First, the pan has to be heated until it's smoking, then put in cold oil to lubricate the pan so that the tofu won't stick to the pan. The principle is the same as frying fish.

Secondly, when frying tofu, don’t turn it over too quickly. Wait until the bottom edge changes color, which means it is set, and then turn it over to the other side. It won’t stick to the pan! It should be noted that you can shake the pan in the early stage to ensure that the tofu is heated evenly.

Finally, do not use chopsticks to turn the pot over, otherwise it will easily break and fall apart. Instead, use a spatula to enter from the bottom and be gentle. This problem will not occur if you turn it over.

In addition, if you are still not sure, it is recommended to coat the Japanese tofu with a layer of starch before frying it. This greatly increases the success rate. Even a novice in the kitchen can fry Japanese tofu in a perfect shape.

Production and techniques of Japanese tofu

① Japanese tofu should be cut into slightly thicker pieces, and it is best to cut one strip into 6 pieces to avoid it falling apart during cooking.

②Japanese tofu needs to be fried in oil first to set its shape and bring out its aroma. The heat should not be too low, otherwise it will absorb the oil and cause greasiness. It is recommended to keep the heat at medium.

④ When Japanese tofu is stewed in the pot, it will take about 5 minutes for the tofu to be flavored. Besides, it needs to be thickened before serving.

⑤Garlic sprouts and chili peppers must be added last, otherwise the color will look dull and withered, and the taste and texture will also deteriorate.

⑥ Other side dishes can be added to enrich the taste, such as enoki mushrooms, potatoes, tomatoes, etc.

What are the characteristics of Japanese tofu

The original name is Tamagoyaki tofu. "Tamako" in Japanese means egg in Chinese, so Japanese tofu is also called egg tofu. It is said to have originated in the Edo period of Japan. It is made by boiling ingredients such as dried fish and mushrooms, then filtering out the residue, leaving only the soup, adding the appropriate proportion of egg liquid, stirring and mixing evenly, pouring it into a mold, and finally steaming it.

Does it look familiar? Yes, it is similar to steamed egg custard, except that the water is replaced with soup made from ingredients, the amount of egg liquid is also a little more to increase the elasticity, and the steaming container is different.

Because the steamed tofu is smooth and delicate in shape, soft and tender in texture, and looks quite like tofu, it is called "egg tofu" (tamagoyaki tofu)!

When it spread to China, we used to call it "Japanese tofu". Today, the production process of "Japanese tofu" in China has changed, but the main ingredient is still eggs, with water, salt and additives added.

Now that we understand what Japanese tofu is, let’s learn how to make it delicious.