Will a batter stick to tofu?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
I've only experienced one, but yes, it did stick.

It was a firm tofu, dried with a paper towel, flour, egg, and batter.

My gal pal says all that unnecessary, just dry and dip. But I wasn't there at that meal and don't remember if she mentioned the type of tofu she used.
 
Ideally press ( to get excess liquid out of tofu), Dry, then can do as you would do anything else you would batter.
You can avoid the egg, but I find the egg to be best at allowing the batter to adhere to the tofu.

If you're just looking for a crispy coating, you can coat with corn starch and fry. Will give a nice crispy texture. For this I usually just Press the tofu, pat dry ( dont have to go crazy this step as long as not dripping wet), then I put the cubes in a container with corn starch, close the lid, then lightly shake until all surfaces covered. Fry in oil til crispy. You can also season the starch a bit with onion powder, garlic powder, ginger powder ... which ever would go Witt the dish you were putting it in.
 
As noted it can be battered but it isn't even usually coated in starch for frying. My experience it's just cut in cubes or slabs and fried. However it doesn't crisp in this manner, it just gets a chewy skin and becomes somewat more porous making it ideal for absorbing soup and sauce.
 
Ideally press ( to get excess liquid out of tofu), Dry, then can do as you would do anything else you would batter.
You can avoid the egg, but I find the egg to be best at allowing the batter to adhere to the tofu.

If you're just looking for a crispy coating, you can coat with corn starch and fry. Will give a nice crispy texture. For this I usually just Press the tofu, pat dry ( dont have to go crazy this step as long as not dripping wet), then I put the cubes in a container with corn starch, close the lid, then lightly shake until all surfaces covered. Fry in oil til crispy. You can also season the starch a bit with onion powder, garlic powder, ginger powder ... which ever would go Witt the dish you were putting it in.
Came here to say all this!

Definitely on the spices in with the cornstarch. The cornstarch taste by itself is a little off putting. You don't taste it though when you add in the spices!

I picked up a $25 tofu press and it works great. No more worrying about dropping plates, lol
 
I picked up a $25 tofu press and it works great. No more worrying about dropping plates, lol
I agree with the tofu press. I used to stack pans and plates and weigh it down with cans of tomatoes. It's like playing Jenga. The tofu press is one of those simple, inexpensive stupid things that works so well. I use it several times a week.
 
Back
Top Bottom