Tossing tofu in cornstarch is a great technique to enhance its texture and create a crispy coating. As an expert sommelier and brewer, I can assure you that this method adds an interesting element to the overall dish.
The cornstarch acts as an absorbent, drawing out excess moisture from the tofu’s surface. This is particularly useful if you want to achieve a crispy and crunchy exterior. The starch also contributes to a distinct coating that adds a delightful texture to the tofu.
When using cornstarch, it’s important to sprinkle it over the tofu gradually, rather than adding it all at once. This allows the starch to adhere evenly to the tofu and ensures a consistent coating. You can also use other starches like potato starch, tapioca starch, or arrowroot if you prefer.
In my personal experience, I find that the cornstarch coating creates a nice contrast between the crispy exterior and the tender interior of the tofu. It adds an extra layer of texture that elevates the overall dish. Whether you’re stir-frying tofu, making tofu nuggets, or adding it to a salad, tossing it in cornstarch can truly enhance the eating experience.
To apply the cornstarch, gently toss the tofu, pressing it slightly so the starch adheres to its surface. This helps create a more even coating. It’s important not to press too hard, as it may cause the tofu to lose its shape or become too dense.
In summary, tossing tofu in cornstarch is a technique that can greatly enhance its texture and create a crispy coating. The cornstarch absorbs excess moisture and contributes to a distinct coating that adds to the overall dish. I highly recommend giving it a try to elevate your tofu dishes to a new level of deliciousness.