Vegetarian tofu recipes Chinese style | Guō tā dòufu | Pot Collapse Tofu

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a nuttier flavor and is often more nutritious.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos is lower in sodium.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds flavor without added cost.

Drain the tofu and remove as much moisture as possible by placing it between kitchen towels and putting something heavy on top for 20 to 30 minutes.

Chop the spring onions finely, reserving the green part for garnishing.

Peel and chop the ginger finely.

Dissolve half a vegetable stock cube in 300 milliliters of water.

Cut the pressed tofu into squares.

Lightly beat the eggs in a shallow dish.

Put the corn flour into a separate dish.

Coat each piece of tofu in corn flour, then dip it into the beaten egg.

Preheat a generous amount of cooking oil in a frying pan over medium-high heat.

Carefully add the battered tofu to the pan in batches, frying for about 2 minutes on each side until golden brown.

Set aside the fried tofu on a plate and repeat until all tofu is fried.

Retain 2 or 3 teaspoons of cooking oil and discard the rest.

Reheat the reserved oil on high heat and stir-fry the chopped ginger until fragrant.

Add vegetable stock, sugar, salt, white pepper, and shaoxing rice wine to the pan and bring to a boil.

Add the fried tofu and spring onions to the pan, piercing the tofu with a chopstick or fork to absorb the cooking liquid.

Reduce heat to low-medium, cover the pan, and simmer for 15 to 20 minutes.

Uncover and continue cooking on medium heat until the liquid completely evaporates, which may take an additional 10 to 20 minutes.

Drizzle sesame oil over the tofu and garnish with reserved spring onion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens