Cycle 15 – Item 300

31 (Thu) October 2024

Pan-Fried Doufu with Cabbage

3.0

at home

by me

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Whereas tofu is one of my all-time favorite ingredients, and Chinese cuisine is my all-time favorite culinary tradition, I love in particular deep-fried tofu (“doufu” in Chinese) in Cantonese-style gravy (see for example 10.349 Assorted Fresh Mushroom with Home Made Bean Curd).

Until now, I’d never thought to try deep-frying tofu at home.  But a recent video that I’d watched on YouTube showed that it could be done quite easily by shallow pan-frying, exactly like I do for various Korean applications (see for example 10.211 Dubu Jorim

), so I gave it a shot.

For the sauce, I improvised a simple Cantonese-ish gravy of chicken stock + ginger + garlic.

It turned out okay.  The texture of the tofu came pretty close, but not quite crispy, as I hadn’t dredged the surfaces (e.g., with corn starch).  Gravy was fine but should’ve been more thickened (e.g., with more corn starch).  A promising first-try overall.

(See all GLOBAL FOOD GLOSSARY)