I tried every way to - AI Video Analysis

The initial exploration into achieving crispy tofu begins with a surprising technique: a hot saltwater soak [1:00]. This method, more effective than traditional pressing, helps draw out excess water [1:00]. Instead of uniformly cubing, tearing the tofu into craggy chunks [1:30] dramatically increases surface area. This strategy, combined with a light pat dry and seasoning, sets the stage for pan-frying. When pan-frying, spreading the tofu in a single layer [2:00] and allowing undisturbed cooking on the first side for about five minutes [2:00] is crucial. The irregular shapes facilitate easier flipping and separation compared to cubes, yielding a delightfully crispy exterior with a pillowy interior [2:30].