When I used to live in Malaysia, Egg Tofu was one of my favourite ingredients specially on saucy dishes, but when I moved to New Zealand, I was struggling to find this in the supermarket and Asian shops until recently. If you haven’t tried or even heard about egg tofu then you are missing a lot, this thing is amazing and for me it better than the usual tofu. Basically egg tofu is a tofu made from water, eggs, and soy milk, it usually comes in a plastic cylindrical tube and appears in a creamy yellow colour due to the egg yolk used on it. Like silken tofu, this thing has a smooth texture, very delicate but easier to handle than silken tofu, it is great on dishes where it can be pan fried, so it gives that distinct crispy outer layer.
The last time I had this was ages ago, in a dish where it is cooked with corn, peas, minced meat mushrooms and prawns, I made something similar before but since I can’t find egg tofu I used silken tofu instead, which is OK but not as satisfying if I used the real thing, now I can make that again but instead of making a similar dish we will be using it with eggplants and minced pork for now and it turned out to be really amazing.
This Fried Egg Tofu and Eggplants is a perfect dish to serve with rice, the crispy edges of the egg tofu alongside its silky smooth texture together with the soft and flavour absorbent eggplants, it guaranteed to a luxurious velvety experience on every bite, together with the tons of umami from the minced pork sauce, this is dish is what foodies dreams are made of.