Egg-Wrapped Tofu
(guo ta doufu)
锅塌豆腐
English: Egg-Wrapped Tofu
Chinese: 锅塌豆腐
Pinyin： guo ta doufu
Literal: Pan-fried tofu
I’ve written many times about how, in Beijing, techniques and dishes drifted out from the palace kitchens into the wider city. Sometimes chefs left court life to open their own restaurants. At other times, recipes from the Forbidden City were discovered and recreated for a broader audience.
More intriguing, though, is the reverse journey: a home-style dish that made its way onto the emperor’s banquet table. Guo ta doufu, or egg-wrapped tofu, may well be one of these. Tofu fried in egg was a common dish on family tables in Shandong, a simple method that home cooks relied on.
At some point the dish was refined. The tofu is cut into slabs, coated in flour and egg and pan-fried until golden. It’s then braised in a rich broth which absorbs into the tofu. This softens the crispy egg, giving it a distinctive texture: a chewy outside skin with a tender centre.
Beijingers have long favoured bold, savoury dishes, and cooks have continued to adapt this one. The most well-known variation turns it into a kind of tofu sandwich, with seasoned minced pork placed between two slices before frying. It takes the humble tofu and makes it the star of the table.
The recipe for both is below.
Serves 2-3
Ingredients
1 block firm tofu (about 400g)
Pinch of salt and white pepper
2 large eggs
½ cup all-purpose flour
For the Sauce
1 cup of chicken broth
3 spring onions - chopped, green and white part separated
1 tbsp light soy sauce
½ tsp Shanxi black vinegar
Method for the Stuffed Version
In a mixing bowl, combine all the stuffing ingredients. Using a pair of chopsticks, mix in one direction until sticky. If it’s looking a bit dry, you can add ½ tablespoon of water.
Press the tofu by wrapping it in paper towels and then pushing gently with your hands, or leaving a heavy plate on top of 10 minutes.
Cut the tofu into 1cm (½ inch) thick slabs. Pat them very dry with paper towels again. Sprinkle with the salt and pepper.
Spread 1 tablespoon of meat filling on one slice of tofu. Top with another slice, pressing gently. Repeat with all the tofu.
Set up your ‘dredging station’. Beat the eggs in a shallow bowl. Put the plate onto a separate plate.
Take a tofu ‘sandwich, coat it in the flour, shake off any excess, then dip it into the beaten egg, trying to get as much egg over the tofu as possible. Repeat with all the tofu.
Place your wok on the stove and heat 2 tablespoons of oil over a medium heat. Add the tofu to the wok in a single layer and fry for 2-3 minutes then flip them over and fry for another 2-3 minutes, or until golden brown and crispy. You might need to do this is batches.
Add all the fried tofu back into the wok, then pour in the chicken stock, drizzle over the soy sauce and add the white part of the spring onion. Try to make sure all the tofu slices are surrounded by the broth.
Bring to a boil and then reduce to a summer and cook uncovered for 5-7 minutes. The broth will thicken, reduce and become glossy. You should be left with just a couple of tablespoons of sauce left in the wok. Turn off the heat and add the vinegar.
Carefully remove the tofu into a shallow serving bowl, then drizzle over the remaining sauce and sprinkle over the green spring onion.
Ingredients for the Stuffed Version
1 block firm tofu (about 400g)
Pinch of salt and white pepper
2 large eggs
½ cup all-purpose flour
For the Stuffing
150g ground pork
1 tbsp ginger - finely chopped
1-2 spring onion - white part only
1 tsp Shaoxing wine
1 tsp soy sauce
1 tbsp oyster sauce
Pinch of white pepper
For the Sauce
1 cup of chicken broth
3 spring onions - chopped, green and white part separated
1 tbsp light soy sauce
½ tsp Shanxi black vinegar
Method
Press the tofu by wrapping it in paper towels and then pushing gently with your hands, or leaving a heavy plate on top of 10 minutes.
Cut the tofu into 1cm (½ inch) thick slabs. Pat them very dry with paper towels again. Sprinkle with the salt and pepper.
Set up your ‘dredging station’. Beat the eggs in a shallow bowl. Put the plate onto a separate plate.
Take a tofu slab, coat it in the flour, shake off any excess, then dip it into the beaten egg, trying to get as much egg over the tofu as possible. Repeat with all the tofu slabs.
Place your wok on the stove and heat 2 tablespoons of oil over a medium heat. Add the tofu slabs to the wok in a single layer and fry for 2-3 minutes then flip them over and fry for another 2-3 minutes, or until golden brown and crispy. You might need to do this is batches.
Add all the fried tofu back into the wok, then pour in the chicken stock, drizzle over the soy sauce and add the white part of the spring onion. Try to make sure all the tofu slices are surrounded by the broth.
Bring to a boil and then reduce to a summer and cook uncovered for 5-7 minutes. The broth will thicken, reduce and become glossy. You should be left with just a couple of tablespoons of sauce left in the wok. Turn off the heat and add the vinegar.
Carefully remove the tofu slabs into a shallow serving bowl, then drizzle over the remaining sauce and sprinkle over the green spring onion.
