Pan-Fried Stuffed Tofu
A home-style dish featuring tofu wrapped in a coating of ground pork and egg, pan-fried until golden, then gently braised.
Ingredients
Tofu (cut into 1-inch long, 0.8-inch wide, 0.2-inch thick slices, 24 pieces)
2
Ground pork (mixed with fine salt, MSG, and minced scallion-ginger)
75g
Egg (cracked into a bowl and beaten)
1
Flour (sprinkled on the tofu)
1.5g
Fine salt
5g
Sichuan pepper water
2.5g
MSG
1g
Scallion (half minced, half cut into julienne)
10g
Ginger (half minced, half cut into julienne)
2.5g
Garlic slices
5g
Cilantro stems (cut into segments)
5g
Wet cornstarch (for thickening slurry)
15g
Chicken broth
100g
Lard (for pan-frying the tofu)
50g
Instructions
1
Cut and assemble the tofu
Cut the tofu into 1-inch long, 0.8-inch wide, 0.2-inch thick slices (24 pieces). Mince half of the scallion and ginger, and cut the other half into julienne. Slice the garlic. Cut the cilantro stems into segments. Mix the ground pork with fine salt, MSG, and minced scallion-ginger until well combined, then spread the mixture evenly over 12 slices of tofu. Cover with the remaining 12 slices of tofu to form sandwiches. Crack the egg into a bowl and beat well, then pour half onto a plate and spread it evenly with your hand. Arrange the tofu sandwiches on the egg batter, sprinkle with a layer of flour, then spread the remaining half of the egg batter over the top of the tofu.
2
Pan-fry the tofu
Heat oil in a pan. When the oil is hot, carefully place the tofu pieces into the pan one by one by hand and pan-fry both sides until golden brown. Scatter the scallion julienne, ginger julienne, and garlic slices on top and flip. Add the chicken broth and seasonings, then move to low heat and simmer for 3 minutes. Return to medium heat, thicken with the cornstarch slurry, drizzle with a little hot oil, flip the pan to coat evenly, sprinkle with the cilantro stems, and serve immediately.
