Egg Yolk-Stuffed Tofu
Hollow out tofu blocks, stuff them with steamed duck egg yolks, pan-fry until golden, then simmer and thicken with a starch slurry to finish.
Ingredients
Tofu (blanch in boiling water, cool in cold water, cut into large pieces, scoop out a little tofu)
300 g
Duck egg yolks (add scallion segments, ginger slices, cooking wine, and clear broth, steam for about 5 minutes, stuff into the tofu pieces)
6
Scallion segments
to taste
Ginger slices
to taste
Cooking oil
to taste
Clear broth
to taste
Starch (cornstarch slurry for thickening)
to taste
Cooking wine
to taste
Soy sauce
to taste
Salt
to taste
Sesame oil
to taste
Instructions
1
Step 1
Place the tofu in boiling water to blanch briefly, remove, cool in cold water, drain well, cut into large pieces, and use a small spoon to scoop out a little tofu from each piece. Place the duck egg yolks in a bowl, add the scallion segments, ginger slices, cooking wine, and clear broth, steam over a steamer for about 5 minutes, remove the yolks, and stuff them into the tofu pieces.
2
Step 2
Heat cooking oil in a pan until it reaches about 60% hot (roughly 150 °C / 300 °F). Carefully add the yolk-stuffed tofu and pan-fry over medium-low heat until the tofu surface turns golden and glossy, then remove.
3
Step 3
Place a clean pan over heat, pour in the steaming liquid from the yolks, add the soy sauce and salt, and bring to a boil. Add the yolk-stuffed tofu, simmer over low heat for 5 minutes, thicken with cornstarch slurry, drizzle with sesame oil, transfer to a plate, and serve.
