STORY BEHIND THE RECIPE
Today I will share one of my absolute favourite ways to cook Egg Tofu – simply coat with cornflour and deep-fry until crispy, and serve hot with Thai Sweet Chilli Sauce. It only takes you 15 minutes to make with just 5 ingredients, and its guaranteed to be a hit when you set it on the table, whether it’s a family meal or a party!
TRICK OF THE TRADE
Recently, I wrote about how to make Cold Silken Tofu with Crispy Garlic and it was a big hit! Many readers were surprised that you can actually eat Silken Tofu ‘raw’ without cooking. It’s actually not raw, because the packaged silken tofu from the supermarkets are already cooked, so it’s okay to eat it chilled. My family has been doing that for many years!
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But its a different matter when it comes to Egg Tofu. I always prefer to cook it first because eggs are easily contaminated, so you will want to cook it to kill any bacteria first.
WHAT I LIKE ABOUT THIS DISH
- It’s easy and fuss free to make! It only takes 20 minutes and 5 ingredients. Good recipe if you’re short on time!
- It accompanies well with other dishes like vegetables and meat!
HOW TO MAKE CRISPY EGG TOFU?
Use a sharp knife to cut the tofu roll into half at the centre of the tube. Then, squeeze out the tofu gently from each ends.
Cut the tofu tube into 1.5 cm thickness, and gently pat dry with a kitchen towel.
Place the cornflour on a plate. Coat the tofu with the cornflour and shake off the excess flour and set aside.
In a wok, heat up the 200ml of oil over medium heat. When it bubbles, add in the coated tofu to fry.
Gently flip over a few times until golden color (about 3-4 mins). Fry the tofu in batches of 3-5. Do not overcrowd the wok.
Transfer to a plate lined with kitchen towel to absorb the excess oil
Transfer tofu to a serving plate. Garnish with chopped parsley and serve hot with Thai sweet chilli sauce and Thai lime. Serve hot
MARKETING TIPS
- For Thai Chilli sauce, I recommend the ‘Chicken’ Brand that you can get from NTUC.
- For deep-fried tofu, you must get the egg tofu. Plain silken tofu will not turn golden and crispy and it tends to disintegrate easily.
COOKING TIPS
- Coating the egg tofu with cornflour not only make it crispy, but also prevents the oil from splattering during the frying process.
- You will need to shake off the excess flour before frying, otherwise the loose flour on the outer layer will fall out and gets burnt causing the oil to turn black, making the tofu black as well.
- You can also make your own Thai chilli sauce. Please look out for an upcoming recipe on how to make Thai Chilli Sauce.
DIETARY MODIFICATIONS
- Fish-Free: No modifications needed.
- Gluten-Free: No modifications needed.
- Nut-Free: No modifications needed.
- Shellfish-Free: No modifications needed.
- Vegetarian: No modifications needed
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Crispy Egg Tofu with Thai Chilli Sauce
Ingredients
- 2 Tubes Egg Tofu
- 3-4 TBsp Corn flour
- 200 ml Oil
- Thai Sweet Chilli Sauce
- 1 Thai Lime
- 1 Sprig Parsley Optional
Instructions
PREPARATION METHOD
- Use a sharp knife to cut the tofu roll into half at the centre of the tube. Then, squeeze out the tofu gently from each ends.
- Cut the tofu tube into 1.5 cm thickness, and gently pat dry with a kitchen towel.
- Place the cornflour on a plate. Coat the tofu with the cornflour and shake off the excess flour and set aside.
COOKING METHOD
- In a wok, heat up the 200ml of oil over medium heat. When it bubbles, add in the coated tofu to fry.
- Gently flip over a few times until golden color (about 3-4 mins). Fry the tofu in batches of 3-5. Do not overcrowd the wok.
- Transfer to a plate lined with kitchen towel to absorb the excess oil
- Transfer tofu to a serving plate. Garnish with chopped parsley and serve hot with Thai sweet chilli sauce and Thai lime. Serve hot
Notes
MARKETING TIPS
- For Thai Chilli sauce, I recommend the 'Chicken' Brand that you can get from NTUC.
- For deep-fried tofu, you must get the egg tofu. Plain silken tofu will not turn golden and crispy and it tends to disintegrate easily.
COOKING TIPS
- Coating the egg tofu with cornflour not only make it crispy, but also prevents the oil from splattering during the frying process.
- You will need to shake off the excess flour before frying, otherwise the loose flour on the outer layer will fall out and gets burnt causing the oil to turn black, making the tofu black as well.
- You can also make your own Thai chilli sauce. Please look out for an upcoming recipe on how to make Thai Chilli Sauce.
Just made this, my first time trying egg tofu and I love it. Especially cooked this way.
Hi Denice,
Thanks so much for trying out this recipe and for your 5-star review! We are so glad you managed to taste success with this dish on first try, as that is our hope for everyone who tries out our recipes! We also love egg tofu this way, as its so delicious with a crusty exterior but warm and soft on the inside.Please continue to try out more of our recipes and leave us feedback / post photos of your food creations on our Facebook page!