Pan-fried Tofu (Guo Ta Doufu)
A pan-fried dish with an attractive color and appearance, tender in texture and savory in flavor.
Ingredients
tofu (cut into rectangular slices about 0.5 cm thick and 4 cm long)
50g
egg whites
50g
cooked carrot shreds
a pinch
lard (need extra for pan-frying)
a pinch
sesame oil
a pinch
flour (for coating tofu)
a pinch
cooking wine
a pinch
scallion (minced)
a pinch
ginger (minced)
a pinch
MSG
a pinch
salt (sprinkled on tofu)
a pinch
Instructions
1
Pan-frying
Cut the tofu into rectangular slices about 0.5 cm thick and 4 cm long, sprinkle with a little salt, coat lightly with flour, then dip in egg whites. Place the slices one by one into a hot oiled pan and pan-fry until golden brown on both sides. Remove and drain on paper towels.
2
Reducing the Sauce
Add a generous amount of lard to the pan and saute the minced scallion and ginger until fragrant. Add the cooking wine, tofu, salt, and MSG, then pour in half a ladle of stock. Simmer over low heat until the sauce is nearly dry, drizzle with sesame oil, transfer to a serving plate, and serve.
