Scallion-Topped Egg-Stuffed Fried Tofu
Pan-fried tofu boxes are fried a second time with egg whites and chopped scallions, resulting in a snow-white, tender, and silky dish that combines the aromas of egg, soybean, and scallion. This signature dish is a must-serve at wedding banquets at Golden Continent Restaurant.
Ingredients:
400g gypsum tofu.
Supporting Ingredients:
120g shrimp paste, 8 egg whites, 100g chopped scallions.
Preparation:
1. Cut tofu into 8 evenly sized pieces. Scoop out a small square cavity in the center of each piece. Stuff with seasoned shrimp paste. Pan-fry in oil heated to 40% heat for 3 minutes until golden and set on both sides.
2. Mix 6g salt, 2g white pepper, and 30g water into a thin slurry. Add 8 egg whites and whisk thoroughly. Incorporate 100g chopped scallions and continue whisking until well combined.
3. Arrange the fried tofu in a skillet. Drizzle with 10g salad oil and heat to medium-low (50% heat). Pour in the beaten egg whites and cook over low heat for 1 minute until the tofu and egg whites adhere and set. Flip and cook for another minute. Transfer to a serving plate and serve immediately.
Illustrated Steps:
1. Fry the stuffed tofu until set.
2. Place the pan-fried tofu in the pan and pour in the egg whites for a second round of frying.
3. After one minute, when the egg whites have set, flip the tofu and continue frying.
Technical Tip:
Salt does not dissolve easily in egg whites. It's best to dissolve it in water first before mixing it into the egg whites for more even flavor distribution.