Crispy Pan-Fried Tofu
Steamed then fried tofu with a golden hue and crisp, aromatic skin, served with Worcestershire sauce and Huai salt.
Ingredients
tofu (washed)
250 g
shrimp paste
15 g
egg wash (1/5 for mixing, remainder for batter)
125 g
cilantro (leaves only)
1
fine salt
2 tsp
monosodium glutamate
1.5 tsp
sesame oil
3 tsp
white pepper
1 tsp
baking powder
1 tsp
sugar
2.5 tsp
dry starch
1 tbsp
peanut oil
1000 g
Worcestershire sauce (for serving)
3 tsp
Huai salt (for serving)
3 tsp
Instructions
1
Step 1
Wash the tofu and place it in a bowl. Add the shrimp paste and fine salt, and mix into a paste-like consistency. Stir in the sugar, sesame oil, white pepper, and 1/5 of the egg wash until well combined. Add the cilantro leaves, then transfer the mixture onto an oiled plate and shape into a rectangle. Steam for 10 minutes, remove, and let cool. Cut into small pieces.
2
Step 2
Combine the dry starch, baking powder, and the remaining egg wash to form a smooth batter. Coat each piece of tofu evenly with the batter.
3
Step 3
Heat 1000 g of peanut oil in a wok to about 50% hot (approximately 125°C / 257°F). Carefully add the battered tofu and remove the wok from the heat. After about 7 minutes of gentle frying, return the wok to the heat and continue frying until the tofu is crisp and golden brown. Drain in a strainer and arrange on a serving plate. Serve with Worcestershire sauce and Huai salt on the side.
