Firm brine tofu holds its shape in the pan, so it takes a proper sear without crumbling, and the golden triangles it becomes are the "golds" of the dish. The sauce is pork belly diced small and fried until it renders, softened with carrot and scallion, then thickened with soy, ketchup, oyster sauce and starch. Everything lands on the tofu at the last minute so the crust stays crisp.
Home-style · Main
Golden Fried Tofu Triangles Under Savory Meat Sauce
Firm brine tofu gets cut into flat triangles, pan-fried on both sides until golden, then dressed with a glossy pork and tomato sauce spooned over the top right at the table.
- Prep10 min
- Cook15 min
- Serves3
- LevelEasy
Ingredients
| 1 block, about 400 g | firm brine tofu |
| 100 g | pork belly , cut into small dice |
| 0.3 | carrot , finely diced |
| 1 tbsp | chopped scallion |
| 1 sprig | cilantro |
| 2 tbsp | soy sauce |
| 2 tbsp | ketchup |
| 1 tbsp | oyster sauce |
| half bowl, about 120 ml | water |
| 3 tbsp | cornstarch |
| 2 tbsp | cooking oil, for frying |
Method
- Cut the tofu into flat triangles about 1 cm thick and pat them dry.
- Fry the triangles in oil over medium heat until the first side is deeply golden, then flip and fry the second.
- Move the triangles to a serving plate, keeping them in one layer.
- In the same pan, fry the pork dice until it changes color and its fat starts to run.
- Add the carrot and scallion and cook gently until the carrot softens and sweetens.
- Meanwhile stir the soy sauce, ketchup, oyster sauce, water and cornstarch into a smooth slurry, and pour it in.
- Stir over low heat until the sauce turns thick and glossy.
- Spoon the sauce over the triangles, scatter cilantro on top, and serve with rice.
Notes
- Dry tofu surfaces fry golden; wet ones spit and steam instead of searing.
- Pour the sauce on just before eating, or the crust will soften under it.
Ratios and technique checked against 奔赴美 on Douguo (意式肉酱黄金角). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.