Copy Link
Add to Bookmark
Report
Yong Tau Foo 煎釀豆腐 (Modified Version)
Yong Tau Foo 煎釀豆腐 (Modified Version)
- Mixed 4 oz of ground pork and 4 oz of shrimp paste with 1 Tbsp of soy sauce, 1 Tbsp of cooking wine, 1 Tbsp of oyster sauce, 1 tsp of white pepper powder and 1 Tbsp of minced ginger. Put it in refrigerator for few hours
- Cut 8 large pieces of medium firm tofu. Use paper towels to dry the tofu
- Spread cornstarch on one side of the tofu and spread the meat on top of the cornstarch
- Medium-low heat cooking pan with 3 Tbsp of oil
- Pan-fry tofu with the meat face down, slowly cook until golden brown.
- Flip tofu over pan-fry both sides to golden brown (average 3-5 minutes on each side)
- Place the cooked tofu in serving plate
- Medium heat cooking pan with 1 cup of chicken broth, 1 cup of water, 1 Tbsp of soy sauce and 1 Tbsp of oyster sauce
- Add cornstarch mixed with water (1:2 ratio) to thicken the sauce.
- Pour the sauce on top of the tofu. Ready to serve.