Pan-Braised Tofu

Name: Pan-Braised Tofu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 300 g Firm tofu (cut into rectangular slices); 50 g Shrimp (minced into a fine paste); 2 Eggs (separate egg whites and yolks for use); 2 g Scallion and ginger strips (cut into strips and set aside); to taste Minced scallion and ginger (minced and set aside); 5 g Soy sauce; 10 g Cooking wine; 70 g-100 g Clear broth; 10 g Wet starch slurry; 150 g Lard (50 g used, actual consumption 50 g); to taste Salt (for adjusting egg white batter)

A classic Zhejiang dish featuring tofu stuffed with shrimp paste, steamed, then pan-fried until golden, and finished by simmering with scallion, ginger, and clear broth until the sauce reduces.

45 min

Easy

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Ingredients

Firm tofu (cut into rectangular slices) 300 g

Shrimp (minced into a fine paste) 50 g

Eggs (separate egg whites and yolks for use) 2

Scallion and ginger strips (cut into strips and set aside) 2 g

Minced scallion and ginger (minced and set aside) to taste

Soy sauce 5 g

Cooking wine 10 g

Clear broth 70 g-100 g

Wet starch slurry 10 g

Lard (50 g used, actual consumption 50 g) 150 g

Salt (for adjusting egg white batter) to taste

Instructions

Preparation and Shaping

Cut the tofu into rectangular slices; mince the shrimp into a fine paste. Separate the egg whites and yolks into individual bowls and beat each into a smooth batter. Add salt, wet starch slurry, and cooking wine to the egg white batter, stir well, then mix in the minced shrimp to form the filling. Mince the scallions and ginger. Arrange a layer of tofu on a plate, spread the shrimp filling evenly over it, then cover with the remaining tofu. Place in a steamer and steam briefly, then remove. Drain off excess water. Brush the tofu with a batter made of egg yolk, cooking wine, and refined salt.

Pan Frying

Heat a clean pan over low heat, add a small amount of base oil and swirl to coat the pan bottom. When the oil reaches medium heat (around 60% hot), carefully slide the whole tofu block into the pan. Fry until the bottom is golden brown, then use a large spatula to flip the tofu, and fry the other side until golden and the surface is slightly crisp.

Braising

Add minced scallion and ginger, clear broth, soy sauce, and cooking wine. Cover with a small lid and braise over low heat until the sauce is almost reduced. Once the tofu is fully cooked, invert it onto a serving plate and serve.