I don't know if you've read the latest article [click here]
yet, but in this particular one I go over some fundamentals in working with tofu.
Now as far as you deep frying dilemma...
What's your desired outcome? Your answer will give me a better foundation to answer your question more thoroughly.
On the 'just in case
' that you're looking for the texturous tofu that has the semi crisp and extra chewy outsides and fried egg inside, here're some of the things that you might need to consider.
Although I'm not sure if you're going about it this way or not [so forgive me if I'm telling you something you already know], but when frying tofu if that puffy meat-like texture is what you're looking for you'll need a deep fryer and/or enough hot oil to submerge the tofu in.
The rapid heat and fact that it is oil that's your medium will basically sear, cross link the tofu proteins and dry it out from the outside in imparting that beautiful chew.
Depending on the type of tofu you use will determine how it responds to the oil and how long its response time is. The softer and more water content contained in the tofu, the longer it will take to reach the desired consistency.
So you might not either:
- be using enough oil
- have the oil hot enough
- be leaving the tofu in long enough according to its consistency and moisture content
Let me know if I'm on the right track and I'll add some more tips and ideas for you to get the texture you want.