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Salted Egg Yolk Tofu Recipe

  • 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
Salted Egg Yolk Tofu Recipe

  1. Cut tofu to uniform bite-sized cubes (or 24 pieces) & pat dry on paper towel.
  2. 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.
  3. 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.
  4. Add fried tofu and curry leaves back to the tofu. Stir fry briefly to coat everything evenly in the sauce before serving.

Source: Noob Cook
Salted Egg Yolk Tofu Recipe Salted Egg Yolk Tofu Recipe Reviewed by kuji hara on 3:01 AM Rating: 5

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