Chinese Pan Fried Tofu

January 25, 2014

This dish is very popular on Chinese dinner tables and in restaurants. Its feature is the crisp, aromatic surface created by the pan frying cuisine, plus the tender tofu inside and smooth flavouring sauce. Traditionally the dish consumes more oil to prevent the tofu sticking to the pan. The recipe below uses a modern non-stick pan, reducing the oil a lot with the same delicacy!

12 oz. firm tofu
2 eggs
1 oz. flour
2 oz. cornstarch
3 tsp. salt (2 tsp. in finished dish)
1 oz. green onion
4 T. vegetable oil (1 1/2 T. in finished dish)
1 tsp. sugar

Slice the tofu into pieces of about 2? x 1? x 1/4? in size. Spread 1 tsp. salt on the tofu and pickle for 5 minutes. Then drain the tofu with kitchen paper. Beat the egg and well blend with the flour. Dip...
See the full directions on my site

Nutritions

Calories
259

Sodium
3590mg
149% DV

Fat
18g
28% DV

Protein
10g
21% DV

Carbs
13g
4% DV

Fiber
1g
6% DV