Pan Version of Sizzling Tofu with Crispy Skin, Better Than Roadside Stalls
1.
The ingredients are very simple, tofu, starch, eggs, garlic. For tofu, it is recommended to use old tofu, which is easier to handle. The soft tofu is easy to break when turned over.
2.
Tofu slices.
3.
Household stainless steel dinner spoon: 1 spoon of coarse chili noodles + half a spoon of cumin powder + 1 spoon of white sesame seeds + half a spoon of sugar + minced garlic + a small amount of black pepper.
4.
Then add 3 spoons of light soy sauce, 1 spoon of oyster sauce, and 1 spoon of vinegar. I use reduced salt light soy sauce during the fat-reduction period, which is relatively healthy.
5.
Stir well.
6.
Beat the eggs and stir well, then prepare a small plate of dried starch.
7.
Brush the pan with a small amount of olive oil, coat the tofu with starch and egg liquid in turn, and arrange them neatly into the pan.
8.
Fry on low heat, don't turn it, wait until the bottom of the tofu is fried until golden brown, turn it over.
9.
As the frying process continues, the surface of the tofu is brushed with the adjusted sauce.
10.
Brush the sauce and wait until the bottom of the tofu is golden. You can eat it.
If you are more particular, you can turn the noodles again, and the chili noodles and cumin will be more intense after heating.
11.
Sprinkle with white sesame seeds and chopped shallots, and the crispy tofu on the iron plate is finished.
12.
Eat it while it's hot, crispy on the outside and tender on the inside, a hundred times better than a roadside stall!
13.
Finished product.
Tips:
-The multi-function pan I used for frying, this sauce is just enough for a whole plate. You can increase or decrease seasonings in proportion to the amount of tofu you prepare.
