📝 About This Recipe
Hailing from the mountainous Anhui province, this classic 'Hui' dish celebrates the rustic elegance of simple ingredients treated with precision. Firm tofu is bathed in a rich egg wash and pan-fried until it develops a beautiful golden 'tiger skin' texture, then braised in a savory, umami-rich sauce. It perfectly embodies the Anhui culinary philosophy of 'heavy oil, heavy color, and original flavor,' resulting in a dish that is crispy on the outside and silky smooth within.
🥗 Ingredients
Main Ingredients
- 500 grams Firm Tofu (cut into 1/2-inch thick rectangular slices)
- 3 Large Eggs (beaten well with a pinch of salt)
- 1/4 cup Cornstarch (for dredging the tofu)
- 4 tablespoons Vegetable Oil (divided; use a high smoke point oil)
Aromatics
- 1 inch piece Fresh Ginger (peeled and finely minced)
- 3 Garlic Cloves (thinly sliced)
- 3 stalks Scallions (white and green parts separated, chopped)
- 2-3 pieces Dried Red Chilies (seeds removed for mild heat)
The Braising Sauce
- 2 tablespoons Light Soy Sauce (for saltiness and depth)
- 1 teaspoon Dark Soy Sauce (primarily for the rich amber color)
- 1 tablespoon Shaoxing Rice Wine (essential for authentic Hui aroma)
- 1 tablespoon Oyster Sauce (provides savory umami)
- 1/2 teaspoon Sugar (to balance the saltiness)
- 1/2 cup Chicken Broth or Water (the base for the braise)
- 1/2 teaspoon Sesame Oil (for a nutty finish)
For Garnish
- 1 small sprig Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Prepare the tofu by patting the slices dry with paper towels. Excess moisture will prevent the cornstarch from adhering properly.
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2
In a shallow bowl, place the cornstarch. In a separate bowl, beat the eggs with a pinch of salt until smooth.
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3
Dredge each piece of tofu lightly in the cornstarch, shaking off the excess, then dip into the egg wash to coat completely.
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4
Heat 2 tablespoons of oil in a non-stick skillet or wok over medium heat. Arrange the tofu slices in a single layer.
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5
Fry the tofu for 3-4 minutes per side until the egg coating is golden brown and slightly puffy. Remove and set aside.
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6
In a small bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, sugar, and chicken broth.
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7
Wipe the skillet clean and add the remaining 2 tablespoons of oil over medium-high heat.
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8
Add the ginger, garlic, white parts of the scallions, and dried chilies. Stir-fry for 30-60 seconds until fragrant but not burnt.
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9
Carefully slide the fried tofu back into the skillet, trying not to break the delicate egg crust.
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10
Pour the braising sauce mixture over the tofu. Bring to a gentle simmer.
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11
Lower the heat to medium-low and cook for 5-7 minutes, allowing the tofu to absorb the flavors. Flip the tofu once halfway through if the sauce doesn't cover it.
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12
Once the sauce has thickened to a glossy glaze that coats the back of a spoon, drizzle with sesame oil.
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13
Garnish with the green parts of the scallions and fresh cilantro. Serve immediately while hot.
💡 Chef's Tips
Always use firm or extra-firm tofu; soft tofu will crumble during the double-coating process. For the best texture, ensure your pan is hot before adding the egg-coated tofu to create an instant sear. If you want a thicker sauce, mix 1 teaspoon of cornstarch with a tablespoon of water and stir it in at the very end. Don't skip the dark soy sauce; it provides the 'heavy color' characteristic of authentic Anhui cuisine. To make it vegetarian, substitute the oyster sauce with mushroom-based vegetarian stir-fry sauce.
🍽️ Serving Suggestions
Serve with a steaming bowl of jasmine rice to soak up the savory braising sauce. Pair with a side of stir-fried bok choy or gai lan for a balanced nutritional profile. A light green tea, such as Huangshan Maofeng (an Anhui local favorite), complements the rich flavors perfectly. For a full Hui-style feast, serve alongside a braised meat dish like Red Braised Pork Belly.