Salted Egg Yolk Beancurd/tofu
Total Steps
7
Ingredients
14
Tools Needed
9
Ingredients
- 1 box firm tofu
- 1/2 cup cornflour
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon salt (for tofu coating)
- 2 pieces salted egg whites
- 25 grams butter
- 1 piece red chilli, sliced
- 1 strand curry leaves (approx. 20 leaves per strand)(optional)
- 10 pieces basil leaves(optional)
- 2 pieces salted egg yolks, steamed and mashed
- 1/4 cup milk
- 1 teaspoon sugar (for sauce)
- 1/8 teaspoon sugar (for sprinkling)
- 1/2 teaspoon salt (for sauce)
Instructions
Step 1
Drain and cut the firm tofu into 12 pieces. Use paper towels to further drain the tofu pieces.
Step 2
Separate the whites and yolks from the salted eggs into two different bowls. Set the salted egg whites aside. Place the salted egg yolks in a steamer and steam until cooked, about 5-6 minutes. Once cooked, mash the yolks and set aside.
Step 3
In a separate bowl, combine the cornflour, ground white pepper, and salt (for tofu coating). Mix well.
Step 4
Dip the tofu pieces into the salted egg white, then coat them with the cornflour mixture. Pan fry in heated oil until both sides are lightly browned. Drain excess oil from the fried tofu with paper towels and set aside.
Step 5
Remove the frying oil from the wok or pan. Melt the butter in the same wok/pan. Once melted, add the curry leaves (or basil leaves) and stir for 30 seconds. Then add the sliced red chilli and stir until fragrant. Add the mashed salted egg yolks and milk.
Step 6
Stir the mixture rapidly in a circular motion until well combined. Then add the sugar (for sauce) and salt (for sauce). Mix well.
Step 7
Add the pan-fried tofu to the sauce and coat well. Turn off the heat. Sprinkle the 1/8 teaspoon of sugar over the dish before serving.