Masterchef John Zhang shares tips on how to make this unique tofu recipes with step by step instruction.
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The crispy golden exterior of the battered tofu wonderfully contrasts with its soft and silken interior, plus the aroma of the TEA. The dish can be literally translated into Pot Collapse Tofu (鍋塌豆腐, Guo Ta Dou Fu). Guo Ta is a Chinese cooking method in which the food is slowly cooked until it gets dry and sticks to the bottom of the wok (hence the name ‘Guo Ta’). The recipe of the dish was originated from the province of Shangdong, but late has become one of the landmark dishes in Northern China.
For best result, remove as much moisture from the tofu before frying.
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