Will a batter stick to tofu?
- Thread starter MoReese
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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.
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.
larry_stewart
Master Chef
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.
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.
IC 2.0
Cook
Yup, what Larry said. Corn Starch or Potato Starch (whichever is easier for you to find)
