Pan Fried Tofu (脆皮豆腐)

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 block firm tofu (14 oz / 396 g per block) (or medium firm), slice to 1/2” (1 cm) thick pieces (*Footnote 1)

1/3 cup cornstarch

1 egg , beaten

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Sauce:

3 tablespoons water

1 tablespoon soy sauce

1 tablespoon vegetarian oyster sauce

1 tablespoon rice vinegar

2 tablespoons ketchup

1 teaspoon sugar

1 teaspoon cornstarch

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Stir fry:

2 tablespoons peanut oil (or vegetable oil)

1 green onion , sliced (for garnish)

Directions

Gently pat tofu dry with paper towels and transfer onto a tray (or large plate). Add the cornstarch to a small bowl and the beaten egg to a separate bowl. Set on the side of the tofu.

Mix the sauce ingredients together in a small bowl.

Heat oil in a large skillet over medium-high heat until hot. One piece at a time, dip the tofu into the cornstarch to coat both sides, then into the beaten egg. Immediately transfer to the skillet for pan frying. Cook until both sides turn golden brown. Transfer the cooked tofu pieces onto a big plate. Add more oil if needed until all the tofu pieces are cooked.

Add the sauce to the pan and cook until thickens. Add back the tofu. Stir very carefully to coat the tofu well. Add the green onion. Transfer everything to a plate and serve hot as a main dish.

Nutrition

• Calories: 203 kcal
• Total Fat: 12 g
• Saturated Fat: 2.3 g
• Cholesterol: 41 mg
• Sodium: 365 mg
• Total Carbohydrate: 15.1 g
• Dietary Fiber: 1.1 g
• Total Sugars: 3.6 g
• Protein: 10 g