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Salted Egg Yolk Tofu
As a lover of savoury dishes, this salted egg yolk tofu is right up my alley. The deep-fried tofu cubes, coated in a buttery and creamy salted egg yolk sauce, is just so delicious.
Similar Recipe:
- Salted Egg Yolk Prawn Recipe (above)
More Tofu Recipes:
The fancy Chinese name for this dish is “金沙豆腐”, where “金沙” means “golden sands” literally, referring to the golden hue of the salted egg yolk sauce. Some people also call it “黃金” (golden) tofu.
Cut the tofu to uniform cubes, pat dry on paper towels, deep fry and drain excess oil on paper towels.
If you can get pass the deep-frying, the rest of the recipe (making the golden salted egg sauce and coating the tofu in it) is really a breeze.
Salted Egg Tofu Recipe
This recipe uses cooked salted egg yolk. If you bought raw salted eggs instead, steam the egg yolks until opaque before using.
Ingredients:
- 1x 300 grams box firm (pressed) tofu
- vegetable oil for deep-frying; just enough to cover tofu in a small pot
- 3 sprigs curry leaf air dry completely after rinsing
- 30 grams unsalted butter
- 2 cooked salted egg yolk mashed finely with a fork
- 3 chilli padi deseeded & sliced thinly
- 3 cloves garlic minced
- 1/8 tsp fine sea salt to taste
- 1/4 tsp chicken powder optional; use a bit more salt if not using
Directions:
- Cut tofu to uniform bite-sized cubes (or 24 pieces) & pat dry on paper towel.
- In a small pot, heat cooking oil to 160°C (320°F). Add curry leaves into the oil and deep fry for about 5 seconds, or until crisp. Remove and drain the fried curry leaves on paper towel. Reserve 1 tbsp curry leaf-infused oil for stir-frying. Add tofu and deep-fry until golden brown. Drain tofu on paper towel.
- Melt butter in wok. Also add 1 tbsp curry leaf-infused oil. Stir fry mashed egg yolk, chilli and garlic, until the paste is foamy and aromatic. Season with salt and chicken powder.
- Add fried tofu and curry leaves back to the tofu. Stir fry briefly to coat everything evenly in the sauce before serving.
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