theguardian.com
Crispy Fried Tofu Recipe: Achieving Maximum Crunch
This recipe details how to prepare extra-crispy fried tofu, focusing on techniques to maximize crispiness and offering a homemade chilli crisp recipe as a topping.
- What techniques ensure the tofu achieves maximum crispiness?
- The recipe emphasizes removing excess moisture by soaking the tofu in salted boiling water, then pressing it under weight. Coating in cornflour before frying is optional but enhances crispiness. Frying at 180°C in batches until golden ensures even cooking.
- What are the potential applications of this chilli crisp beyond the fried tofu?
- The recipe suggests using the chilli crisp as a topping for various dishes, including eggs, rice, and steamed vegetables, highlighting its versatility as a flavour enhancer.
- How does the homemade chilli crisp complement the fried tofu, and what variations are possible?
- The chilli crisp, made with toasted Sichuan peppercorns, chilli flakes, peanuts, and optional black beans, adds a spicy and crunchy element. The recipe suggests using Korean gochugaru but allows for experimentation with different chillies and spices.
Cognitive Concepts
Framing Bias
The article presents a recipe for frying tofu, focusing on achieving a crispy texture. While acknowledging that silken tofu can be eaten plain, the emphasis on frying and achieving 'crunch' might subtly frame other consumption methods as less desirable or less optimal. The headline and introduction don't explicitly state this bias, but the recipe's focus subtly steers the reader towards the fried tofu preparation.
Language Bias
The description of raw tofu as having "the texture and disposition of a particularly upbeat sponge" is subjective and somewhat disparaging. The term "acceptable" to describe sauteeing tofu as the only way to make it palatable is also loaded. Neutral alternatives could include 'a common preparation method' or 'one way to enjoy tofu'.
Bias by Omission
The article focuses heavily on frying tofu, but omits other popular tofu preparation methods, such as steaming, baking, or adding to stir-fries. This omission limits the reader's understanding of tofu's versatility and might inadvertently create a narrow perspective.
False Dichotomy
The article presents a false dichotomy by implying that only the crispy texture achieved through frying is acceptable, overlooking the enjoyment derived from other tofu textures and preparations. This limits the readers' perception to only one way to enjoy tofu.
Sustainable Development Goals
The recipe provides a nutritious and affordable meal option, which can contribute to food security and combatting hunger, particularly for vegetarians or those with limited dietary choices. Tofu is a versatile and sustainable protein source.