Description
This Salted Duck Egg Tofu is crispy and smothered in a rich salted egg yolk sauce with curry leaves and chili, ready in under 30 minutes.
Ingredients
Units Scale
Tofu Salted Egg Yolk Sauce
- 6 salted duck egg yolks, mashed
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 bird's eye chili, seeded and finely chopped
- curry leaves from 2 sprigs
- 1/4 cup milk
- 1 tsp sugar
Instructions
- Heat oil in a wok or deep fryer to 180°C.
- Gently add the tofu cubes, making sure they don’t stick together. Avoid stirring for the first 4 minutes, allowing the tofu to crisp up.
- After 4 minutes, separate any stuck cubes and fry for an additional 4 minutes, or until the tofu turns golden brown.
- Remove the tofu using a slotted spoon and drain on a paper towel-lined plate. Set aside.
- In a separate wok, melt the butter over medium heat. Add the minced garlic, chopped chili, and curry leaves, sautéing until fragrant.
- Stir in the mashed salted duck egg yolks, followed by the milk and sugar. Cook the mixture until it begins to bubble. If the sauce seems too thick, add a bit more milk to loosen it to your preferred consistency.
- Add the deep-fried tofu into the salted egg yolk sauce. Stir-fry the tofu until each piece is evenly coated with the rich, savory sauce.
- Serve.