鍋塌豆腐 (guo ta doufu) “Pot Collapse Tofu” Since I am not sure what the name “pot collapse” means, so I will call it what it is: Breaded Fried Tofu. I believe the dish originally comes from Shandong (others say from Beijing). Ok I am not sure what the name is supposed to mean, I don’t know where it is from, in fact I know very little about the dish other than I really like it. It is one of my favorite tofu recipes, well recipes that calls for tofu exclusively, not recipes that use tofu as a protein in addition to meat.
- 2 blocks (about 14-16 oz. total) of firm (老豆腐 lao doufu) tofu
- flour for dredging (~1/2 c.)
- 1 egg, beaten
- 1 or 2 chopped scallions
- 1 T. minced fresh ginger root
- 1 T. rice wine
- 1 t. salt
- 1 t. sesame oil
- 1/2 c. stock
- Wrap the tofu in paper towels and press for about 30 minutes (this is optional, but I think it improves the flavor and texture). After pressing, unwrap the tofu and cut each block in half. Now cut the tofu into 1/2 inch thick pieces (so you end up with what is roughly a square piece of tofu 1/2” thick.)
- In a small bowl mix the Sauce ingredients (rice wine, salt, sesame oil, and stock) and set aside.
- Heat a nonstick frying pan over medium heat. Add 2 T. of oil.
- Dredge the tofu slices in flour, then dip into the beaten egg, coating them completely. Slip the tofu into the hot frying pan. Fry for about 2 minutes until golden brown, then flip over and fry the other side. Remove the tofu to a plate. (tofu can be fried in batches if easier)
- To the hot pan add the chopped scallions and the minced ginger, fry until fragrant. Add the Sauce ingredients and bring to a simmer.
- Return the fried tofu slices to the pan, pierce each piece a couple times with a fork. Turn heat to low and cook (carefully flipping the tofu once) until the liquid is reduced to a thick sauce.
- Plate and serve.