Pan Fried Tofu

In the diverse world of Chinese cuisine, Pan Fried Tofu is undoubtedly a captivating delicacy. This dish involves pan-frying sturdy tofu blocks to a golden and crispy perfection, paired with a carefully crafted sauce that brings a rich texture and delicious flavor to every bite.

• Difficulty: Medium
• Category: Main-Course Recipes
• Cuisine: Chinese Cuisine
• Cooking Method: Braising, Frying

Ingredients

• 1 block of firm tofu (about 1 lb / 453g)
• 2 eggs (beaten)
• 3 tbsp (30g) cornstarch
• 1 piece of ginger (shredded)
• 2 green onions (julienned)
• Vegetable oil (for frying)
• Green onions (chopped for decoration)

Sauce:

• 1 tbsp (15g) Shaoxing rice wine
• 1/2 tsp (3g) salt
• 1/2 tsp (1g) ground white pepper
• 1/2 tsp (1g) chicken powder
• 1/2 cup (120g) chicken stock

Instructions

1. Take the tofu out of the package and slice it into thick rectangles. Sprinkle salt on both sides of the tofu slices.
2. Combine the sauce ingredients in a small bowl and mix well. Set aside.
3. Coat all sides of the tofu slices with cornstarch, ensuring each piece is well-coated. The starch will create a crispy exterior when fried. Then, dip the tofu slices in the beaten eggs.
4. Heat a large non-stick pan over medium heat. Add enough vegetable oil to cover the bottom of the pan. Once the oil is hot, carefully place the coated tofu pieces in a single layer in the pan. Avoid overcrowding the pan, as this can prevent proper browning.
5. Fry the tofu pieces until the bottom turns golden brown. Carefully flip them over and let the other side brown as well. Move them to a plate.
6. In the pan, leave 1 tablespoon (13 grams) of oil, then stir-fry the ginger and green onions for 30 seconds until fragrant.
7. Put the tofu back into the pot, pour in the sauce, and cook until the sauce thickens. Flip the tofu slices and simmer for a short while. Sprinkle with chopped green onions and enjoy!