Guota Doufu

Ingredients

• 450 g firm tofu
• 1/2 tsp fine salt
• 4 tbsp cornflour
• 2 large eggs, beaten
• 3 tbsp neutral oil
• 1 spring onion, finely chopped
• 2 tsp finely minced ginger
• 1 tsp dried shrimp, soaked and chopped (optional)
• 250 ml light chicken stock
• 1 tbsp light soy sauce
• 1 tsp caster sugar
• 1 tbsp Shaoxing wine
• 1/4 tsp ground white pepper
• 1 tsp cornflour, for the slurry
• 1 tbsp cold water
• 1 tsp toasted sesame oil
• 1 small handful coriander

Before you cook

• Cut the tofu into squares roughly 5 cm across and 1.5 cm thick.
• Salt the pieces lightly on both sides and lay them on kitchen paper for 10 minutes.
• Beat the eggs in a shallow bowl.
• Chop the spring onion and mince the ginger.
• Stir the stock, soy sauce, sugar, Shaoxing wine and white pepper together.
• Mix 1 tsp of cornflour with the cold water.

Steps

1. Dust each piece of tofu on all sides with cornflour and tap off the excess.
2. Dip each piece in the beaten egg so it is completely jacketed.
3. Heat the 3 tbsp of oil in a wide non-stick frying pan over medium heat.
4. Lay the tofu in a single layer and fry for 3 minutes without moving it.
5. Turn each piece and fry the second side for 3 minutes, until both faces are golden and the egg has set.
6. Slide the tofu out onto a plate.
7. Add the spring onion, ginger and dried shrimp to the same pan and fry for 20 seconds.
8. Pour in the stock mixture and bring it to a simmer.
9. Return the tofu to the pan in one layer so the liquid comes halfway up the sides.
10. Simmer gently for 6 to 8 minutes, spooning liquid over the tops, until the stock has reduced by half.
11. Lift the tofu onto a serving plate, keeping the pieces in their order.
12. Stir the starch slurry into the remaining liquid and cook for 30 seconds until it just coats a spoon.
13. Stir in the sesame oil and pour the sauce over the tofu.
14. Scatter with coriander and serve hot.