Follow my super easy step-by-step guide to making this delicious traditional Northern Chinese Style vegetarian Tofu dish.
INGREDIENTS
01. Firm Tofu (400gm)
02. Eggs (2)
03. Cornflour (1 cup)
04. Spring Onions (2-3)
05. Ginger (1 tbsp)
06. Vegetable Stock (300mi)
07. Shaoxing Wine (2 tbsp)
08. Sesame Oil (1 tbsp)
09. Salt (½-1 tsp)
10. White Pepper (½-1 tsp)
11. Sugar (1-2 tsp)
It is called "Guo Ta" Dou Fu (鍋塌豆腐) which translates to "Pot Collapse Tofu". Pot Collapse refers to the Chinese cooking method in which the tofu is lightly battered, fried and then slowly simmered until the liquid evaporates leaving the tofu firm and sticky on the outside and soft and juicy on the inside.
The dish originates from Shandong province and has become an iconic Northern Chinese dish. It was apparently one of the favourite dishes of the Empress Dowager Cixi in the Nineteeth Century and it remains popular to this day.
The dish is naturally meatless and if you use vegetable stock instead of the more traditional chicken stock, then it makes for an excellent vegetarian meal. Serve with stir-fry or steamed vegetables and plenty of boiled white rice for a vegetarian feast.
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CHAPTERS
0:00 Introduction
0:39 Ingredients
1:11 Preparation
3:18 Cooking Method
6:11 Serving Suggestion
MUSIC
Shadows - Anno Domini Beats