{"id":10160,"date":"2017-05-06T11:08:26","date_gmt":"2017-05-06T03:08:26","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=10160"},"modified":"2018-10-22T14:07:15","modified_gmt":"2018-10-22T06:07:15","slug":"crispy-egg-tofu","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/crispy-egg-tofu\/","title":{"rendered":"Crispy Egg Tofu with Thai Sweet Chilli Sauce"},"content":{"rendered":"

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STORY BEHIND THE RECIPE<\/span><\/h1>\n

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.\u00a0It 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!<\/p>\n

\"Crispy<\/p>\n

TRICK OF THE TRADE<\/span><\/h1>\n

Recently, I wrote about how to make Cold Silken Tofu with Crispy Garlic<\/strong><\/a> 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.\u00a0 My family has been doing that for many years!<\/p>\n

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\u00a0bacteria first.<\/p>\n

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WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n