Pan-Fried Stuffed Tofu
Pan-fry the meat-stuffed tofu until golden, then add chicken stock and simmer gently over low heat to let the flavors absorb.
Ingredients
tofu (cut into slices 4.6 cm long and 2.3 cm wide)
to taste
ground meat (stirred until well-mixed)
to taste
chopped scallions
to taste
minced ginger
to taste
MSG (monosodium glutamate)
to taste
fine salt
to taste
soy sauce
to taste
Shaoxing wine
to taste
eggs (cracked into a bowl)
to taste
flour (mixed into egg batter)
to taste
chicken broth
to taste
sesame oil
to taste
Instructions
1
Step 1
Arrange the tofu slices flat on a plate and sprinkle with chopped scallions, minced ginger, MSG, fine salt, soy sauce, and Shaoxing wine to marinate. Separately crack the eggs into a bowl and add flour to make an egg batter.
2
Step 2
Shape the prepared filling into small meatballs, then place one tofu slice on the top and bottom of each meatball to form tofu boxes. Coat both sides of the tofu boxes with flour, dip them in the egg batter, and slide each piece into hot oil. Pan-fry until both sides are golden brown, then remove and drain off the oil.
3
Step 3
Leave a thin layer of oil in the wok. Heat it, add minced scallion and ginger, then pour in the chicken broth, fine salt, Shaoxing wine, MSG, and the pan-fried tofu boxes. Braise over low heat for 3-4 minutes. When the sauce has reduced, drizzle with sesame oil and transfer to a serving plate. Serve immediately.
