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Silken Tofu with Salted Egg Yolk Sauce
5 from 3 votes

Silken Tofu with Salted Egg Yolk Sauce

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.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 people
Calories: 376 kcal
Course: Main Course, Appetizer
Cuisine: Vietnamese

Ingredients

  • 10.5-14 oz silken tofu
  • 3 Duck Egg salted
  • 1/4 cup potato starch
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt divided
  • neutral cooking oil generic cooking oil
  • 1/2 tablespoon garlic minced
  • 1 1/2 tablespoons butter

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 2 people

Amount Per Serving

Calories 376

% 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.