Braised Pan-Fried Tofu
Ingredients
- 1 soft tofu
- 1 egg
- 1 garlic sprouts
- 3 cloves garlic
- 1 shallot
- 2 bird's eye chili
- 1 white sugar
- 1 light soy sauce
- 2 oyster sauce
- a pinch white pepper powder
- 5 water
- as needed cooking oil
Instructions
- All ingredients assembled.
- Prepare the aromatics: slice the bird's eye chilies into rings, mince the garlic, mince the shallot, and dice the garlic sprouts.
- Prepare the sauce: 1 tablespoon light soy sauce, 2 tablespoons oyster sauce, 1g sugar, a pinch of white pepper, and 5 tablespoons water. Mix well and set aside.
- Cut the tofu diagonally into triangles. Triangles are easier to flip since soft tofu is very delicate.
- Slice the tofu into pieces.
- Crack an egg into a flat plate and beat it. Dip the tofu slices in the egg, shaking the plate to coat them evenly.
- Heat oil in a wok and pan-fry the tofu over low heat. Don't rush to flip — wait patiently until golden before turning.
- Fry until both sides are golden.
- Remove and set aside.
- Leave the base oil in the wok. Add the minced garlic, minced shallot, and chili rings. Stir-fry over low heat until fragrant.
- Add the tofu back and gently push it around to absorb the aromatics.
- Pour in the sauce and gently push the tofu to coat evenly. Cover with a lid and braise over low heat for 8 minutes.
- When the sauce has thickened, add the garlic sprouts and gently stir a couple of times before serving.
- Finished dish.
- Finished dish.
- Finished dish.
