Chinese · Dinner
Crispy Fried Egg Tofu
Egg tofu rounds dusted in cornstarch and pan-fried until golden and blistered, keeping a soft custardy interior. Served hot with a soy-scallion dipping sauce and white pepper, this Chinese snack comes together in about 20 minutes.
$3
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
410Calories
16.2gProtein
29.6gFat
19.8gCarbs
3.6gSugar
0.9gFiber
720mgSodium
95mgChol
4.9gSat Fat
210mgPotassium
95mgCalcium
2.4mgIron
0.5mcgVitamin B12
2mgVitamin C
vegetarian
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Slice the egg tofu into 1/2-inch rounds and pat each round dry with paper towels so the cornstarch coating adheres.
2
Dredge
Dust both sides of each tofu round in cornstarch on a plate, shaking off excess until only a thin layer remains.
3
Fry
Heat vegetable oil in a nonstick skillet over medium heat and lay rounds in a single layer; fry 3 minutes per side until golden and blistered.
4
Plate
Transfer fried tofu to a plate. Whisk together soy sauce, rice vinegar, sugar, minced garlic, and thinly sliced scallion until sugar dissolves, spoon over tofu, and finish with a pinch of white pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, three-quarters of a 250g tube egg tofu
- 6 tbsp6 tbsp cornstarch
- 4 tbsp4 tbsp vegetable oil
- 22 scallion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar
- a pinch of white pepper
