Description
An elegant tofu dish representing Shandong (Lu) Cuisine. 'Guo Ta' is a technique where ingredients are coated in egg, pan-fried until fragrant, and then simmered in a premium broth. The egg-coated tofu acts like a sponge, absorbing the chicken broth to its absolute limit.
Restaurants serving Guo Ta Dou Fu (Shandong Pan-fried Tofu in Broth)
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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
- Firm tofu
- Eggs
- Wheat flour
- Chicken broth
- Scallion
- Ginger
- Soy sauce
- Sesame oil
Instructions
- [Authentic Recipe]
- Slice firm tofu into thick rectangles, season with salt and wine, and pat completely dry.
- Lightly dust the tofu with flour.
- Coat heavily in beaten eggs (extra yolks).
- Heat oil in a skillet and pan-fry the tofu on low until both sides are beautifully golden and fragrant.
- Push aside; fry minced scallion and ginger for aroma.
- Flood with premium chicken broth and season elegantly with soy and salt.
- Cover and simmer on low for 5-
- mins until the tofu completely absorbs the broth.
- Thicken lightly with starch slurry and finish with a dash of sesame oil.
Learn more Spice, substitutes, tips
Key spices
Roasted aroma of pan-fried eggs and amino acids of premium chicken broth、上質な鶏スープのアミノ酸
Substitutes at Japanese supermarkets
Use JP firm tofu, coat in egg, pan-fry, and simmer in broth
Pairing
Warm Shaoxing Wine / Fried Rice
Trivia
'Guo Ta' is a signature Shandong technique dating back to the Ming Dynasty. It is highly versatile, applied to white fish and beef, and deeply influenced Beijing Imperial cuisine.
Eating tips & etiquette
Use a spoon to scoop the golden tofu and broth together. Biting into it releases a waterfall of chicken broth umami from inside the roasted egg crust. Gentle on the stomach and loved by all ages.
Allergen
Soybeans, Eggs, Wheat