I am confused. I pressed my tofu all day, put corn starch on it, and threw it up in some vegetable oil. I turned the induction stove up to fairly high up to the point where the oil bubbles immensely when putting in the tofu. It takes about 4 minutes to get it golden.
The result is that I have tofu with a crust (a bit too much I must have put too much corn starch on) but the crust is soft and squishy. Not crispy.
What did I do wrong here? Do I need to heat the oil more? Press the tofu more? Do something special when removing it?