Description
A massive staple feint dish in Taiwan. True to its name 'Old Skin, Tender Meat', egg tofu deep-fried until the surface is wrinkled and savory is briefly simmered in a spicy soy sauce.
Restaurants serving Fried Egg Tofu in Spicy Broth
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Egg tofu(Ji Dan Doufu)
- Soy sauce
- Oyster sauce
- Garlic
- Red chili
- Frying oil
Instructions
- [Authentic Recipe]
- [Making Old Skin] Cut store-bought 'Ji Dan Doufu' (Egg tofu: yellow and rich) into bite-sized cubes (silken tofu breaks, so NG).
- Wipe moisture firmly, drop directly into 180°C+ hot oil without batter.
- Fry until surface is golden and slightly 'wrinkled' hard (this is Old Skin). Remove from oil.
- [Sauce] Heat a little oil in a wok, fragrantly sauté minced garlic, ginger, scallions, and red chili.
- Add soy sauce, oyster sauce, sugar, wine, water; bring to boil to make special sweet/spicy sauce.
- Put fried egg tofu in sauce, simmer briefly on low for 'just dozens of seconds', letting the wrinkled skin absorb umami (overcooking breaks it).
- Thicken lightly with potato starch slurry, drizzle sesame oil to finish.
Learn more Spice, substitutes, tips
Key spices
Garlic aroma and red chili spice
Substitutes at Japanese supermarkets
Japanese egg tofu or Atsuage (texture changes slightly)
Pairing
White Rice or Fried Rice
Trivia
[For Everyone] Originally a Sichuan tech, but uniquely popularized as a super-popular menu in Taiwanese restaurants/Re Chao. Named 'Meat', so first-time Japanese are surprised 'There's no meat!', but one bite captivates you with its 'crisp outside, gooey inside' texture, making you realize this magic tofu dish drives white rice consumption better than meat.
Eating tips & etiquette
[Unique Eating] Scoop gently with a spoon; the moment you bite through the wrinkled skin, taste the gap as the piping hot pudding-like egg tofu overflows 'gooey' from inside!
Allergen
Egg, Soy, Wheat (from soy sauce)