Fried Tofu with Shallot and Soy Sauce & Fried Tofu with Dried Shrimp
Ingredients: Firm Tofu, Green Onion, Shallot, Oil, Shaoxing Wine · 90 min cook time · 350kcal · ~₩9,750
Ingredients
400g Firm Tofu, 3sprigs Green Onion, 1piece Shallot, 4tablespoons Oil, 1tablespoon Shaoxing Wine, 1.5tablespoons Soy Sauce, 1teaspoon Sugar, 15g Dried Shrimp, 2cups Water, 1tablespoon Lard, 0.25cup Rice Wine, 2tablespoons Soy Sauce, 1teaspoon Sugar
Instructions
1. Optionally cut off the hard bits on the top and bottom of the firm tofu for a more even texture.
2. Cut the tofu in half through the thicker side, then cut into 1 cm wide pieces.
3. Thoroughly dry the tofu pieces with paper towels to prevent popping during frying.
4. Cut green onions into 2-inch sections, separating the white parts from the green parts. Slice the shallot.
5. Heat a wok until piping hot, then turn off the heat. Add 3-4 tablespoons of oil and swirl to create a non-stick surface.
6. Heat the wok on medium. Carefully add the tofu pieces one by one to prevent them from breaking.
7. Let the tofu sit for 8 minutes to crisp up and form a crust. If using a round-bottom wok, periodically tilt it to cook evenly.
8. Flip the tofu when the bottom is golden brown. Fry for another 5 minutes on the other side.
9. Remove the fried tofu from the wok.
10. Add the sliced shallot and the white part of the green onion to the oil in the wok. Fry on medium heat for 1-2 minutes until fragrant.
11. Add the fried tofu back to the wok and mix quickly. Increase heat to high.
12. Toss in about 1 tablespoon of Shaoxing wine around the sides of the wok.
13. Give it another quick mix. Add 1.5 tablespoons of soy sauce and 1 teaspoon of sugar, mixing them in the same way around the sides of the wok.
14. Fry for about 30 seconds until the sugar dissolves. Turn off the heat.
15. Mix in the green part of the green onion and serve the vegetarian fried tofu.
16. For the non-veg version, add 15g dried shrimp and 2 cups of water to a saucepan. Simmer covered on low heat for 1 hour to infuse the water with glutamate.
17. After 1 hour, remove the shrimp water and reserve it.
18. Pan-fry the tofu in the wok with lard until both sides are golden brown.
19. Add the reserved shrimp and shrimp liquid to the wok with the tofu.
20. Add a quarter cup of rice wine, cover the wok, and lower the heat to medium-low. Cook for 20 minutes.
21. After 20 minutes, the liquid should be mostly absorbed and evaporated. Add 2 tablespoons of soy sauce and 1 teaspoon of sugar.
22. Let it cook down for another couple of minutes. Flip the tofu to ensure both sides absorb the juices.
23. Add in some of the green part of the green onion, mix, and serve the non-veg fried tofu.
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