Yong Tau Foo 煎釀豆腐 (Modified Version)

@AniphaeS

Published in 

Food made in China

 · 3 years ago

Yong Tau Foo 煎釀豆腐 (Modified Version)

1. 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
2. Cut 8 large pieces of medium firm tofu. Use paper towels to dry the tofu
3. Spread cornstarch on one side of the tofu and spread the meat on top of the cornstarch
4. Medium-low heat cooking pan with 3 Tbsp of oil
5. Pan-fry tofu with the meat face down, slowly cook until golden brown.
6. Flip tofu over pan-fry both sides to golden brown (average 3-5 minutes on each side)
7. Place the cooked tofu in serving plate
8. 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
9. Add cornstarch mixed with water (1:2 ratio) to thicken the sauce.
10. Pour the sauce on top of the tofu. Ready to serve.