STEP 1/7
Cut the tofu into thick pieces and sprinkle salt evenly on the front and back, and dry it with a kitchen towel after about 10 minutes. At this time, salt is sprayed to allow moisture to escape through osmotic pressure, and if the water is not completely removed, a lot of oil splashes and breaks easily when turned upside down.
STEP 2/7
If you coat it with flour or starch, the surface becomes crispy. If you coat it with flour or starch powder in advance, the moisture escapes from the tofu and becomes soggy, so it is important to coat the pan lightly just before baking it.
STEP 3/7
Chop the red pepper, please.
STEP 4/7
Chop green peppers, too. Red pepper and green pepper are used as garnish, so you don't have to use them.
STEP 5/7
Mix flour and starch evenly.
STEP 6/7
Add a little salt to the egg and 1/2 spoonful of shrimp powder and beat well.
STEP 7/7
Grease a heated pan with olive oil, coat it with flour, shake off the powder, and coat it with egg water to make it golden over low heat.
Tofu is rich in vegetable protein, so if you put it in olive oil, it has more savory taste and chewy texture.