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I was going to make pizza on Friday, but I messed up when stretching my dough, and it seized up, so I had to rest it and re-rise, and so change of plans!
I had left over curry and just made the tofu cutlets by shallow frying in a small pan to minimize oil usage.
As always, any questions or feedback welcome, and happy to provide recipes if anyone wants them! ^_^
Your tofu looks amazing! Any tips for pan frying it and actually keeping the breading on? I always lose it in the pan. :(
Hmm, I didn't have any problem with that. The 3 part dredge usually secures it pretty well.
I'm honestly a bit surprised you're having trouble. Shallow frying makes it a lot easier than pan frying/sautéeing because the tofu is essentially floating, so it shouldn't be sticking to the bottom which is where I normally run into trouble with battered tofu.
I did mine in a really small pan because I didn't plan on filtering the oil for re-use, and I didn't want to waste too much oil, but the down side was doing one piece at a time for 2+ minutes per side, well... 2m * 2 sides * 8 pcs = 32min and that's on the low end. It shouldn't make any difference if you do it in a large pan, though.
Here are a few things I can think of:
I'm not sure if any of that helps. If not, let me know at what point the batter normally comes off for you?
This is actually super helpful. Thank you so much!!
I think I realize now that I have multiple issues because I'm not used to frying. I was treating it like a saute. I'll have to give it another try with more oil and leaving them alone until they are ready.
Glad to help. Hope it goes well! ^^