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:

• Make sure you’ve got enough oil - it should come up over half way on the sides of the tofu.
• Wait until the oil is fully up to temperature before you start, and check it with a thermometer occasionally while you’re cooking.
• Press the tofu beforehand to get out most of the moisture. If it releases too much steam while cooking, it might loosen the batter. You still do want some moisture so the flour dredge sticks, though, so you don’t have to go crazy here.
• I normally use tongs to flip it/ take it out.
• Don’t disturb it while it’s cooking, set a timer if it helps, or just check a clock.

I’m not sure if any of that helps. If not, let me know at what point the batter normally comes off for you?