Many people when frying tofu will be crumbled or the phenomenon of sticking to the pan, not only does it look bad but also affect the taste of the tofu. So how do you fry tofu without breaking it or sticking to the pan? Just keep these three tips in mind and you'll have access to perfect tofu.

1, the selection of tofu. In the market are generally divided into two kinds of tender tofu and old tofu, and tender tofu texture is relatively soft, the old tofu generally speaking texture is more solid, so if you want to fry tofu, we should choose the old tofu, don't choose the rotten tofu, because the tender tofu is generally used for stew and drink, and the old tofu is generally more suitable for frying, so that it will not be easy to break in the process of adherence. Therefore, when we are selecting tofu, we must choose tofu with a firmer texture.

2. Rub the bottom of the pan with ginger. We bought back after the tofu, if you want to insist, then do not be in a hurry to add oil to the pot in order to make the fried tofu, do not appear the phenomenon of sticking to the pot, we can prepare some ginger, and then use the ginger on the bottom of the pot to rub on it, so that the fried tofu, both can be very intact, and then fried tofu can be very good to ensure that the tofu does not stick to the pot. This way the fried tofu is also very complete, but also not sticky.

3, master the fire. When frying tofu, we also need to master the fire, add the right amount of cooking oil in the pan, and then put the tofu piece by piece in the pan, pay attention to let the tofu is very natural to slide into the pan, do not directly pour all the tofu into the pan, which will not only splash the oil everywhere, but also easy to break the tofu. And when frying tofu, be sure to have a good grasp of the fire, neither the fire is too big, nor the fire to too small, if too big, it is easy to make the tofu fried, and if the fire is too small, it is easy to make the tofu fried too old. So when frying tofu, choose medium heat, so that not only can make the surface of the tofu quickly crisp, but also be able to seal the water in the tofu, so that the fried tofu tastes like the outside of the caramelized, very tasty.