Pan-fried Tofu Bar (锅塌豆腐)

I learned to cook this pan fried tofu dish from my first Chinese cook book. It was given to me by EK to cook his favorite dishes. I have to say when it comes to food, we couldn’t be more opposite on the spectrum of what we like. He eats mostly chicken, tofu, egg, and vegetsbles, and frowns upon anything that swims. I like seafood however. I have been only flipping through the poultry and vegetsbles pages of this cook book over the years as cooking to suit both our tastes just takes too much effort on a daily basis. It takes a lot of compromise to cook and eat mostly what he likes, but I take comfort that he lets me indulge in seafood whenever we dine out.

This pan fried tofu dish is one of those dishes that can’t go wrong with EK as it has two out of his four staple food. It tastes really good to me, but I would throw in some stir fried shrimp if you don’t have a fussy eater at home 😉


  • 1 box of medium firm tofu
  • 2 eggs
  • 4 Tbsp scallions


  1. Drain tofu and slice into 2 by 1 by 1/2 inch bars, lay them out in a single layer.
  2. Sprinkle salt and pepper over the bars. Let sit for a couple of minutes.
  3. Flip each bar over and sprinkle salt and pepper on the other side. Let sit for anouther couple of minutes.
  4. Heat oil in a skillet over medium high heat.
  5. Dip each tofu bar in the beaten egg, then dredge each piece through the corn flour.
  6. Pan fry until all the bars are golden on all sides.

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