Bagua Tofu is made of boxed tofu, which is very fragile. There are three main tips to keep tofu intact during frying:

First, beat two eggs in a bowl and break them into egg liquid. Before frying, dip the cut tofu in the egg liquid, so that all sides of the tofu are glued with egg liquid, and then dip the tofu in dry starch before frying. Because the egg liquid outside the tofu is solidified by heating, it is beneficial to maintain the integrity of the tofu. After being fried with dry starch, the surface is very crisp and tastes good. If flour is used, the skin will collapse and it is not delicious.

Second, put a big colander in the pot before the bean curd is put into the oil pan. Don't turn it after the bean curd is put into the pan. After frying, take the big colander out of the pot and plate it directly, so as to prevent the bean curd from being broken in the process of fishing.

Third, the tofu pieces in a pot should be as few as possible to ensure that the tofu does not stick, which can effectively prevent the tofu from breaking the skin.