ShandongMedium 30 min serves 3 Vegetarian-ok

Guo Ta Tofu — Egg-Battered Braised Tofu (锅塌豆腐)

Name: Guo Ta Tofu — Egg-Battered Braised Tofu (锅塌豆腐)
Total time: 30 min
Yield: 3 servings
Cuisine: Shandong
Ingredients: firm tofu, cut into 1 cm slices; large eggs, beaten; all-purpose flour; scallion, cut into 3 cm lengths; ginger, sliced thin; light soy sauce; Shaoxing wine; vegetable stock; sesame oil

锅塌豆腐 · guō tā dòu fu

家庭快手版 · Home version: Family version pan-fries one slice at a time and simmers in a shallow skillet; restaurant version deep-fries the battoered slices then braises in master stock.

A Shandong banquet technique: tofu slices wear a coat of egg, get fried to gold, then 'collapse' (塌) into broth until the coating drinks it all up.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →More egg recipes →

Ingredients

firm tofu, cut into 1 cm slices北豆腐（切1厘米片）🛒 local400 g
large eggs, beaten鸡蛋（打散）🛒 local2 pc
all-purpose flour面粉🛒 local20 g
scallion, cut into 3 cm lengths葱（切3厘米段）🛒 local20 g
ginger, sliced thin姜（切片）🛒 local5 g
light soy sauce生抽🏮 asian20 ml
Shaoxing wine绍兴黄酒🏮 asian15 ml
vegetable stock素高汤🛒 local200 ml
sesame oil香油🏮 asian5 ml

firm tofu, cut into 1 cm slices: Firm, not silken — it must hold a flip.

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Instructions

1Press tofu 15 minutes between paper towels; season slices lightly with salt.
压豆腐
🔍 Look for 15 分钟 · 15 minutes
Visual: 纸巾吸出水、豆腐片变挺。Paper towels come away damp; slices feel firm.
You know it's right when: 提起不弯。Slice lifts without bending.
2Dust each slice in flour, then dip into beaten egg to coat both sides.
裹蛋
🔍 Look for 3 分钟 · 3 minutes
Visual: 表面覆一层薄黄衣。A thin even yellow film covers the slice.
You know it's right when: 无露白、不积蛋液。No bald patches, no dripping pools.
3Pan-fry over medium heat 2 minutes per side until golden; work in batches.
煎豆腐
🔍 Look for Medium heat 4 分钟 · 4 minutes
Visual: 蛋衣结成金黄网壳。Coating sets into a lacy golden crust.
You know it's right when: 边缘焦香、能轻松铲起。Edges smell toasty; slice releases easily from the pan.
4Push slices to one side; add scallion and ginger; splash in wine and soy sauce.
烹汁
🔍 Look for Medium heat 20 秒 · 20 seconds
Visual: 汁液遇热腾起香气。Liquid sizzles up in an aromatic burst.
You know it's right when: 冲出一股咸鲜热气。Sharp, savoury steam rises.
5Pour in stock to half the height of the tofu; cover and simmer 6 minutes.
塌制
🔍 Look for Medium-low 6 分钟 · 6 minutes
Visual: 蛋衣吸汁鼓起、汤汁收半。Coating swells and drinks the broth; sauce reduces by half.
You know it's right when: 汤面微缓冒泡。Bubbles are slow and lazy.
6Uncover, reduce until the sauce clings, finish with sesame oil.
收汁
🔍 Look for Medium heat 2 分钟 · 2 minutes
Visual: 琥珀色亮汁、豆腐完整不散。Glossy amber glaze; slices hold their shape.
You know it's right when: 勺划过留清痕。Spoon dragged through leaves a clean trail.

Tips

· Press the tofu properly or the egg coat will slide off.
· Flour first, then egg — the flour gives the egg something to grip.
· Simmer covered: that is the '塌' part.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine