Deep-fried Japanese tofu should be covered with starch, so it is crispy outside and soft inside, which is more delicious.

Wrapped in starch, the paste is thin, the skin is crisp after frying, the toughness is insufficient, the color is golden and shiny, and it is suitable for soft frying and crisp frying. For example, the common gouache paste is often used for soft frying and sliding frying.

Wrapped with flour (mainly low-gluten flour), the outer wrapping layer is plump and thick, dark in color, tough and not crisp enough. Generally, flour and starch are often mixed to improve it, and sometimes baking powder is added to make it crisp, such as crisp paste and foamed paste.