How to Make Fish Sauce Tofu Delight: Coating Old Tofu with Egg Mixture and Sweet & Sour Sauce
Tofu is a common vegetarian dish on Chinese family tables, and it is divided into two types: southern tofu and northern tofu, due to differences in the production process. Southern tofu is called 'stone tofu', while northern tofu is called 'braised tofu'.
Southern tofu has a high water content, is delicate and smooth, and the flavor of the ingredients themselves is light. People in Sichuan and Chongqing love to eat tofu brain and Mapo Tofu, and the stone tofu in the red sauce that melts in your mouth comes from southern tofu.
On the other hand, northern tofu has a lower water content and is often called 'old tofu' because of its distinct and unique granular texture. The strong bean flavor is not appreciated by everyone, but if you like it, old tofu paired with a spoonful of garlic paste and eaten with it is a delicacy.
Generally speaking, southern people still can't accept the raw and fishy smell of old tofu. But what if you accidentally bought old tofu? Today, You Pin will teach you a trick to 'revive' old tofu by coating it with fish-flavored crispy pastry. This trick reduces the fishy smell of tofu while retaining the granular texture of old tofu.
You only need to prepare a small amount of ingredients: old tofu, eggs, scallion, starch, and sugar, vinegar, soy sauce, etc. seasonings.
Step 1: Take out the prepared old tofu and cut it into one-inch square pieces.
Step 2: Beat the eggs in a bowl and stir until well mixed. Pour the starch into another bowl.
Step 3: Heat the oil over medium heat. After the oil is hot, reduce the heat to low. Pick up a piece of old tofu and roll it in the starch bowl first, then roll it in the egg liquid bowl. Once done, put it in the pot.
Step 4: Fry the tofu until it is golden brown on both sides before taking it out of the pot and plating it.
Note: It takes time to fry tofu, don't flip it quickly.
Step 5: In an empty bowl, pour in sugar, vinegar, salt, old dried wine and light soy sauce, and adjust the amount according to your taste. I adjusted it to fish-flavored sweet and sour flavor, to increase the sweet and sour taste, I also added a small spoon of tomato paste. Pour the prepared sauce into the hot oil, then add an appropriate amount of water and a light water slurry.
Step 6: Add the fried tofu to the pot, and when the juice is almost gone, you can take it out of the pot and plate it.
By the way, don't forget to sprinkle scallions.
The fragrant fried tofu can cover up the fishy smell of tofu, and you can bite into the crispy shell to add interest to the monotonous tofu, and you can taste the feeling of eating a meat dish in between.
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