Crispy Tofu
A rich sauce coats the tofu; one bite and you can’t stop—it’s that delicious.
Ingredients and Tools
- firm tofu
- eggs
- light soy sauce
- dark soy sauce
- oyster sauce
- sugar
- cornstarch
- nonstick skillet
Measurements
- firm tofu 1 block (market buy 1.25 blocks * people)
- eggs 2 pcs * number of tofu blocks
- cornstarch 50 g * number of tofu blocks
- light soy sauce 20 g
- oyster sauce 10 g
- dark soy sauce 5 g
- sugar 10 g
Steps
- Beat the eggs into an egg mixture and set aside
- Mix the sauce (20 g light soy sauce +10 g oyster sauce +5 g dark soy sauce +10 g sugar +10 g cornstarch +200 ml water)
- Slice the firm tofu (personal suggestion, for reference: people * 5 slices, thickness 1.2 cm)
- Pour cornstarch into a plate, coat the tofu slices with cornstarch, then coat with egg mixture, set aside
- Heat the pan, add 18ml cooking oil. Wait 10 seconds for the oil to heat up
- Place the egg-coated tofu slices evenly into the pan, cover the bottom of the pan, pan-fry on low heat until golden, flip
- When both sides are golden, pour in the sauce so each piece of tofu is bathed in it, cook on high heat for 3 minutes until the sauce thickens
- Turn off the heat