Pan-braised Tofu
Marinated tofu slices are dipped in beaten egg and pan-fried until golden, then returned to the wok and simmered in sauce. The result is golden on the outside, soft and white within, with a fresh, fragrant flavor.
Ingredients
Soft tofu (cut into slices 4 cm long, 2 cm wide, 0.6 cm thick)
2 pieces
Eggs (beaten)
2
Flour
30 g
Lard (approximately 60 g consumed)
600 g
Chicken broth
100 g
Sesame oil
10 g
Cooking wine
10 g
Salt
2 g
Minced scallion
5 g
Minced ginger
5 g
MSG (mentioned in steps)
As needed
Instructions
1
Marinating the tofu
Cut the tofu into slices 4 cm long, 2 cm wide, and 0.6 cm thick, arrange them flat on a plate, sprinkle with minced scallion and minced ginger, then add the cooking wine and salt, and let them marinate to absorb the flavors.
2
Preparing the egg wash
Crack the eggs into a bowl and beat well.
3
Pan-frying the tofu
Pour the lard into a wok and heat it over the fire to 40–50% hot. Dip both sides of each tofu slice first in flour, then in the beaten egg, and slide the slices one by one into the oil. Fry until golden yellow, then remove and drain off excess oil. Pick off any egg strands or bits of egg residue from the tofu slices and neaten them up.
4
Braising to finish the dish
Leave a little oil in the wok and heat it up. Sauté a small amount of scallion and ginger to release their aroma, then add the chicken broth, cooking wine, salt, MSG, and the fried tofu slices. Once the soup comes to a boil, move the wok to low heat and braise for a while. When the sauce has been fully absorbed, drizzle in a little sesame oil, transfer to a serving plate, and it is ready.
