Tuesday 16 August 2011

Thai Sauce Savory Egg Tofu


Egg tofu a.k.a Japanese bean curd is Hotly used in local dish in Malaysia especially among the Chinese group. These tofu contains low amount of calories, relatively large amount of iron and hardly avoid, a little fat. Egg Tofu also have a subtle flavor which is widely used in savory and sweet dishes. Somehow if needs to suit the dishes, it can be marinated OR seasoned too!
But when it comes to SAVORY cook, deep-fried will be always the ideal way before it matches others!

Ingredients
Egg Tofu/Japanese Bean Curd.........3 strips [cut into 4 pieces/strip]
Garlic..........4 petal [chopped]
Dried Shrimp.........2 tbsp [soaked, finely chopped]
Chilies ........1 [chopped]
Chopped Spring Onion................1 tbsp [for garnishing]
Seasoning
fish sauce.............3 tbsp
Thai Chilies Sauce...............5 tbsp

 Methods
1. Season the tofu with a pinch of salt for 10mins in fridge in order to remove the excess water
2. Deep fry the tofu til it reaches golden brown in color
3. Evenly drip in fish sauce and subsequently Thai chilies sauce, set aside
4. Heat up 3 tbsp of oil, Saute 1st the dried shrimp for 10 seconds, add in chopped garlic and chilies, saute another 30 seconds til fragrance. Off the heat and top it on the tofu.
5. Sprinkle the spring onion and IT‘S READY!