Pan-Seared Tofu (Guota Tofu in Chinese)
Pan-Seared Tofu is a beloved Chinese home-style dish, famous for its crispy golden exterior and tender, silky interior, all coated in a savory, slightly sweet glaze. Made with firm northern tofu (to withstand pan-searing), coated in egg and starch, then simmered in a soy-based sauce, it balances the richness of the seared crust with the subtle bean flavor of tofu. It’s quick to prepare, budget-friendly, and perfect for weeknight dinners—serve it with steamed rice to soak up the delicious glaze, and it will become a family favorite in no time.
Ingredients
Equipment
Method
- Prep and blanch tofu: Drain the tofu and wrap it in paper towels for 5 minutes to absorb excess water. Cut into 1-inch (2.5cm) thick cubes. Bring a small pot of water to a boil, add ½ teaspoon salt, then gently add the tofu cubes. Blanch for 2 minutes to remove the raw bean odor. Transfer to a colander and let cool slightly, then pat dry with paper towels (dry surface ensures the coating adheres well).
- Prepare coating: Place cornstarch in a shallow dish, and beaten eggs in another. Roll each tofu cube in cornstarch, ensuring all sides are evenly coated (tap off excess), then dip into the beaten eggs to cover completely.
- Pan-sear tofu: Heat 2 tablespoons vegetable oil in a non-stick skillet over medium heat. Once the oil is hot, carefully place the coated tofu cubes in the pan (leave space between them to avoid sticking). Pan-sear for 3-4 minutes per side until golden and crispy. Use a spatula to flip gently to prevent breaking. Transfer the seared tofu to a plate and set aside.
- Make the glaze: In the same skillet, add the remaining 1 tablespoon oil. Add minced garlic and white parts of green onions, stir-fry for 30 seconds until fragrant. In a small bowl, mix light soy sauce, dark soy sauce (if using), rice wine, sugar, and water. Pour the sauce into the skillet and bring to a simmer.
- Simmer and glaze: Return the seared tofu to the skillet, gently stir to coat each cube with the sauce. Reduce heat to low, cover, and simmer for 3-4 minutes to let the tofu absorb the flavor. Uncover, increase heat to medium, and cook for 1 minute until the sauce thickens slightly and clings to the tofu.
- Serve: Drizzle with sesame oil (if using) and sprinkle with green parts of green onions. Transfer to a serving plate and serve hot with steamed rice.
Notes
– Tofu selection: Firm northern tofu is ideal—it has a dense texture that holds shape during blanching and pan-searing. Extra-firm tofu is a good substitute, but avoid soft or silken tofu.
– Crispy crust tip: Patting the tofu dry thoroughly after blanching is key. Too much moisture will make the coating soggy. Also, don’t flip the tofu too early—wait until it’s golden and releases easily from the pan.
– Flavor adjustment: For a hint of spiciness, add a pinch of red pepper flakes when stir-frying garlic. For a tangy twist, add 1 teaspoon rice vinegar to the sauce.
– Avoid breaking tofu: Use a wide spatula to flip the tofu, and stir gently when coating with sauce. If the tofu still breaks, chill it in the refrigerator for 30 minutes before cooking to firm it up.
– Make-ahead: Blanch and cut the tofu up to 1 day in advance, store in the refrigerator covered with water. Drain and pat dry before coating and cooking.
– Crispy crust tip: Patting the tofu dry thoroughly after blanching is key. Too much moisture will make the coating soggy. Also, don’t flip the tofu too early—wait until it’s golden and releases easily from the pan.
– Flavor adjustment: For a hint of spiciness, add a pinch of red pepper flakes when stir-frying garlic. For a tangy twist, add 1 teaspoon rice vinegar to the sauce.
– Avoid breaking tofu: Use a wide spatula to flip the tofu, and stir gently when coating with sauce. If the tofu still breaks, chill it in the refrigerator for 30 minutes before cooking to firm it up.
– Make-ahead: Blanch and cut the tofu up to 1 day in advance, store in the refrigerator covered with water. Drain and pat dry before coating and cooking.
