Pan-Fried Tofu with Egg (Guota Tofu)
Egg-coated tofu pan-fried until golden, then braised in savory broth. Crunchy outside, tender inside, with rich egg aroma. A classic Shandong dish loved by all.
Ingredients
12 items- Firm tofu 300 g
- Eggs 2
- Scallions 2
- Ginger 3 slices
- Light soy sauce 2 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Sugar 1 tsp
- Cooking wine 1 tbsp
- Broth or water 1 cup
- Vegetable oil 2 tbsp
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Cut firm tofu into 1 cm thick slices, pat dry with paper towel. In a bowl, marinate tofu with 1 tbsp soy sauce, 1 tsp salt, 1/2 tsp white pepper, 1 tbsp cooking wine. Gently mix and let sit for 10 minutes.
Beat 2 eggs with a pinch of salt until frothy. Dip each tofu slice into beaten egg, coating both sides evenly.
Heat 2 tbsp oil in a non-stick pan over medium heat. Place egg-coated tofu slices in pan. Fry 2-3 minutes until bottom golden, flip, fry another 2 minutes until both sides golden. Remove and set aside.
In the same pan with residual oil, sauté 1 tbsp chopped scallions and 1 tsp minced ginger over medium heat for about 30 seconds until fragrant.
Add 1 cup broth or water, remaining 1 tbsp soy sauce, 1 tsp sugar, and a pinch of salt. Bring to a boil over high heat.
Return tofu to pan. Reduce heat to low, cover, and simmer for 5 minutes, allowing tofu to absorb the sauce.
Uncover, increase heat to high to reduce the sauce until it thickens and glazes the tofu. Drizzle 1 tsp sesame oil and gently shake the pan to coat.
Transfer tofu to a serving plate, garnish with remaining scallions, and serve hot.
Tips
Marinating the tofu enhances flavor; coat tofu with egg just before frying to prevent falling; use medium heat for frying to avoid burning; simmer on low for best absorption; the final drizzle of sesame oil is key for aroma.
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