Tofu, a staple in many plant-based diets, can be a versatile and delicious addition to a variety of dishes. However, its soft and delicate texture can make it challenging to cook, especially when trying to achieve a crispy exterior. This is where cornstarch comes in – a simple yet effective ingredient that can help transform tofu into a culinary masterpiece. In this article, we will explore the art of cooking tofu with cornstarch, including the benefits, techniques, and recipes to help you become a tofu-cooking pro.
The Benefits of Using Cornstarch with Tofu
Cornstarch is a common ingredient used in many Asian dishes, particularly in Chinese and Japanese cuisine. When used with tofu, it serves several purposes:
- Texture: Cornstarch helps to create a crispy exterior on the tofu, while maintaining its silky interior. This texture contrast adds depth and interest to any dish.
- Adhesion: Cornstarch acts as a binder, allowing seasonings and sauces to adhere to the tofu, enhancing its flavor.
- Moisture control: Cornstarch helps to absorb excess moisture from the tofu, preventing it from becoming too soggy or soft.
Choosing the Right Type of Tofu
Not all tofu is created equal, and the type of tofu you choose can greatly impact the success of your dish. For cooking with cornstarch, it’s best to use a firm or extra-firm tofu. This type of tofu has a denser texture, which holds up better to the cornstarch coating and cooking process.
Types of Tofu:
| Type of Tofu | Description |
| ———— | ———– |
| Firm/Extra-Firm | Dense and chewy, ideal for cooking with cornstarch |
| Soft/Silken | Soft and creamy, best used in desserts or blended dishes |
Preparing Tofu for Cooking with Cornstarch
Before cooking with cornstarch, it’s essential to prepare the tofu properly. Here’s a step-by-step guide:
- Pressing: Remove the tofu from the packaging and wrap it in a clean kitchen towel or paper towels. Place a plate or cutting board on top and weigh it down with something heavy, such as a cast-iron skillet. Let it sit for at least 30 minutes to press out excess moisture.
- Cutting: Cut the tofu into desired shapes or cubes. For a crisper exterior, cut the tofu into smaller pieces.
- Marinating: Marinate the tofu in a mixture of your favorite seasonings, acids (such as soy sauce or vinegar), and oils. This step helps to add flavor and tenderize the tofu.
Cornstarch Coating Techniques
The cornstarch coating is a crucial step in achieving a crispy exterior on the tofu. Here are a few techniques to try:
- Dry coating: In a shallow dish, mix together cornstarch, spices, and seasonings. Toss the tofu pieces in the cornstarch mixture, shaking off excess.
- Wet coating: In a shallow dish, mix together cornstarch, spices, and seasonings with a small amount of liquid (such as water or broth). Toss the tofu pieces in the cornstarch mixture, making sure they’re evenly coated.
Tips for a Crispy Coating:
- Use the right ratio of cornstarch to liquid. Too much liquid can make the coating too wet and sticky.
- Don’t overcoat the tofu. Excess cornstarch can create a thick, doughy coating.
- Use a gentle touch when coating the tofu to prevent breaking or crumbling.
Cooking Methods for Tofu with Cornstarch
Once the tofu is coated with cornstarch, it’s time to cook it. Here are a few popular cooking methods:
- Pan-frying: Heat a skillet or wok over medium-high heat. Add a small amount of oil and swirl it around. Add the tofu and cook until golden brown on all sides.
- Deep-frying: Heat a deep fryer or a large pot of oil to the recommended temperature. Carefully add the tofu and cook until golden brown and crispy.
- Baking: Preheat the oven to 400°F (200°C). Place the tofu on a baking sheet lined with parchment paper and bake until golden brown and crispy.
Tips for Cooking Tofu with Cornstarch:
- Use the right oil for the job. Peanut oil or avocado oil work well for high-heat cooking.
- Don’t overcrowd the pan. Cook the tofu in batches if necessary, to ensure even cooking.
- Don’t stir the tofu too much. Let it cook for a few minutes on each side to develop a crispy exterior.
Recipe: Crispy Tofu with Cornstarch and Spicy Peanut Sauce
Ingredients:
- 1 block firm tofu, drained and cut into small cubes
- 1/2 cup cornstarch
- 1/4 cup peanut oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 cup spicy peanut sauce (store-bought or homemade)
- Salt and pepper to taste
- Chopped peanuts and scallions for garnish
Instructions:
- In a shallow dish, mix together cornstarch, garlic, and ginger.
- Toss the tofu cubes in the cornstarch mixture, shaking off excess.
- Heat the peanut oil in a skillet or wok over medium-high heat. Add the tofu and cook until golden brown on all sides.
- In a small bowl, whisk together the spicy peanut sauce and a splash of water.
- Pour the peanut sauce over the tofu and stir to coat.
- Season with salt and pepper to taste.
- Garnish with chopped peanuts and scallions. Serve immediately.
By following these tips and techniques, you’ll be well on your way to creating delicious, crispy tofu dishes with cornstarch. Whether you’re a seasoned chef or a culinary newbie, the art of cooking tofu with cornstarch is sure to impress. So go ahead, get creative, and experiment with different seasonings, sauces, and cooking methods to find your perfect combination.
What is the purpose of using cornstarch when cooking tofu?
Using cornstarch when cooking tofu serves several purposes. Firstly, it helps to create a crispy exterior on the tofu, which provides a nice textural contrast to the soft interior. This is achieved by coating the tofu in a mixture of cornstarch and spices before cooking, which helps to create a crunchy crust on the outside.
The cornstarch also helps to dry out the surface of the tofu, which can be beneficial for achieving a nice sear or crust when cooking. This is especially important when cooking methods like pan-frying or deep-frying are used, as a dry surface helps the tofu to brown more evenly and prevents it from sticking to the pan.
How do I choose the right type of cornstarch for cooking tofu?
When it comes to choosing a cornstarch for cooking tofu, it’s generally best to opt for a plain, unflavored variety. This is because flavored cornstarch can impart unwanted tastes or odors to the tofu, which may not be desirable. Additionally, plain cornstarch is often less expensive than flavored varieties, making it a more budget-friendly option.
It’s also worth noting that some cornstarch products may be labeled as “waxy” or “tapioca” cornstarch. These types of cornstarch are often used in Asian cuisine and can provide a slightly different texture and flavor to the tofu. However, for most purposes, a plain cornstarch will work just fine.
What is the best way to coat tofu with cornstarch?
To coat tofu with cornstarch, start by draining and pressing the tofu to remove excess moisture. Then, cut the tofu into the desired shape or size. In a shallow dish, mix together the cornstarch and any desired spices or seasonings. Gently place the tofu pieces into the cornstarch mixture, coating them evenly on all sides.
It’s essential to handle the tofu gently when coating it with cornstarch, as rough handling can cause the cornstarch to become unevenly distributed or even fall off the tofu. To ensure an even coating, it’s also a good idea to press the cornstarch mixture gently onto the tofu, making sure it adheres evenly.
Can I use cornstarch with other seasonings or spices?
Cornstarch can be used in conjunction with a wide variety of seasonings and spices to add flavor to the tofu. Some popular options include garlic powder, paprika, and dried herbs like thyme or oregano. When using cornstarch with other seasonings, simply mix the seasonings into the cornstarch before coating the tofu.
It’s also possible to use cornstarch with liquid seasonings or marinades, although this may require a slightly different approach. In this case, it’s often best to marinate the tofu in the liquid seasoning before coating it with cornstarch. This helps the flavors to penetrate deeper into the tofu, resulting in a more flavorful final product.
What cooking methods work best with cornstarch-coated tofu?
Cornstarch-coated tofu can be cooked using a variety of methods, although some work better than others. Pan-frying and deep-frying are often the most effective methods, as they allow the cornstarch to crisp up and create a crunchy exterior. When pan-frying, it’s essential to use a sufficient amount of oil to prevent the tofu from sticking to the pan.
Other cooking methods, such as baking or grilling, can also be used with cornstarch-coated tofu. However, these methods may not produce the same level of crispiness as pan-frying or deep-frying. To achieve the best results when using these methods, it’s often helpful to brush the tofu with a small amount of oil before cooking.
How do I prevent the cornstarch coating from falling off the tofu?
To prevent the cornstarch coating from falling off the tofu, it’s essential to handle the tofu gently when cooking. Rough handling or excessive stirring can cause the cornstarch to become dislodged, resulting in a patchy or uneven coating. When cooking, it’s often best to use a gentle stirring motion or to cook the tofu in a single layer, without overcrowding the pan.
Another way to prevent the cornstarch coating from falling off is to press the coating gently onto the tofu before cooking. This helps the cornstarch to adhere more evenly to the tofu, reducing the likelihood of it falling off during cooking.
Can I reuse leftover cornstarch-coated tofu?
Leftover cornstarch-coated tofu can be reused, although the results may vary depending on the cooking method and storage conditions. If the tofu has been pan-fried or deep-fried, it’s often best to reheat it in the oven or on the stovetop, rather than attempting to re-fry it. This helps to preserve the crispy exterior and prevent the cornstarch from becoming greasy or soggy.
When storing leftover cornstarch-coated tofu, it’s essential to keep it refrigerated at a temperature of 40°F (4°C) or below. The tofu can be stored for up to three days, although it’s often best to consume it within a day or two for optimal flavor and texture.