Silken Tofu with Salted Egg Yolk Sauce
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
2 people
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Calories
376 kcal
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Course
Main Course, Appetizer
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Cuisine
Vietnamese
Silken Tofu with Salted Egg Yolk Sauce
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This Fried Tofu with Salted Egg Sauce features silken tofu fried until crispy on the outside and then coated with a rich salted egg yolk sauce. It is great as an appetizer as well as a main dish with rice.
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Ingredients
- 10.5-14 oz silken tofu
- 3 salted duck eggs
- 1/4 cup Potato Starch
- 1/4 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt, divided
- cooking oil
- 1/2 tablespoon minced garlic
- 1 1/2 tablespoons butter
Instructions
- Slice the tofu block into smaller pieces about 1-inch thick, then wrap/place them in several layers of paper towel. Place a moderately heavy object on top to drain out excess water for about 15 minutes. Be careful, if the object is too heavy, it may break the tofu.
- While draining out water from the tofu, place the salted duck eggs in a small pot and cover with water. Bring it to a boil and then slightly reduce the heat and boil for another 10 minutes.
- Rinse the eggs under cold water, then peel and discard the whites. Use a fork to mash the salted egg yolks finely, or use a spoon and press them against a sieve (mesh strainer).
- In a shallow plate, mix together potato starch, all purpose flour, baking powder and ¼ teaspoon of salt. Heat a generous amount of oil to 300-320ºF (150-160ºC) in a deep fryer or medium saucepan. Pat dry and then coat each tofu piece with the flour mixture, shaking off excess flour and immediately deep fry for about 3 minutes until they turn lightly golden.
- Remove the tofu and let cool slightly on a plate lined with paper towel or a wired rack. After a few minutes, bring the oil to 355ºF (180ºC) and deep fry the tofu the second time. This time, fry for about 1-1½ minutes until the tofu is golden and crispy. Remove the tofu to a plate lined with paper towel or a wired rack.
- Heat a deep pan over medium heat (I recommend doing this after the first fry in Step 4, while waiting for a few minutes before frying the second time in Step 5). Add some oil and once the oil is hot, add minced garlic and sauté for a few seconds until fragrant. Add the mashed salted egg yolk and ¼ teaspoon of salt (to taste). Stir and break up the egg yolk pieces and let it absorb the oil. When it starts to look like a thick foamy sauce, adjust the heat to low and add butter. Stir to melt the butter and form a creamy sauce. This shouldn't take long, otherwise, the sauce may separate.
- Immediately add the fried tofu pieces to the pan and quickly but gently shake the pan or use a wooden spoon to move the tofu pieces around and coat them with the sauce. Transfer to a serving plate and serve right away.
Notes
- This recipe can serve 2-3 people.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
35g
(12%)
Protein
15g
(30%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
316mg
(105%)
Sodium
741mg
(31%)
Potassium
525mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
652IU
(13%)
Vitamin C
1mg
(1%)
Calcium
132mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 316mg | 105% |
| Sodium | 741mg | 31% |
| Potassium | 525mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 652IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 132mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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