Crispy Egg Tofu with Thai Chilli Sauce
crispy egg tofu, egg tofu, fried egg tofu
You can make this super delicious Crispy Egg Tofu in 15 minutes with just 5 ingredients! And its guaranteed to be a hit when you set it on your table. Make this Crispy golden treat today!
Thai Sweet Chilli Sauce
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
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.
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.
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