1. Boil water and then fry: If you want the Japanese tofu to be cut without breaking, you can blanch the Japanese tofu first, cut the tofu into pieces, put it on a strainer and put it in boiling water and blanch it quickly for 10 seconds. ~30 seconds, after forcing out the internal moisture, the Japanese tofu can maintain its beautiful shape. You can add a little salt to the boiling water.

2. Control the heat before frying: When frying Japanese tofu, you should wait until the skin is burnt before turning it over, so that it will not stick to the bottom at all. If you are not sure, you can gently push the tofu with your hands. If the edge of the slice feels like it is shaking easily, then you can turn it over. On the contrary, if the bottom is still sticking to the pan, don't move it anymore and continue frying for a while. If you do it a few more times, you will gradually be able to master the time and heat.

3. Coat with starch before frying: Japanese tofu can be coated with a layer of starch before frying. Cut the Japanese tofu into sections, roll it evenly on the starch, and put it into the oil pan. Be careful not to wrap it with starch too early. Tofu, otherwise the starch will be quickly soaked by the water in the tofu.