1. The biggest difference between fried tofu and tofu is that the latter is fried until it expands and bubbles, while the former does not require to be fried into this shape.

2. Tofu puff is a traditional soy food. It is called fried tofu in the south. In the north, they are collectively called tofu puffs. When the tofu base is fried in the pan, the oil temperature must be controlled at about 120 degrees to cause the tofu base to expand, deform, and bulge.

3. When the oil temperature is lower than required, add less dough. When the tofu dough is fried until it bulges and takes shape, take it out. Then fry it in a high temperature of 180 degrees. Take it out to control the oil, cool it, and do not fry it. Store in piles to avoid extrusion and deformation, and you can get the ideal foaming effect.