Tuesday, April 22, 2008

Recipe of the Day: Deep Fried Tofu with egg Sauce

Tofu is a very versatile ingredient. It comes in different texture and mostly in the cube shape, nicely contained in water. The Japanese has a round cylinder one, which has egg in it and appear to be richer in taste and yellow in color.

Besides rice and noodle, a tofu dish whether stuffed with meat or simply steamed with soy sauce drizzled on it is a usual presence on the dinner table of the Chinese household. The fact that it is a good source of protein makes it a preferable choice to meat in view that it has a lower calorie count and a healthier choice for children and old folks. And of course myself too!!!

Perhaps this dish does not fall under the Label Quickie as the silken tofu had to be coated in cornstarch and deep fried prior to the adding of the sauce but still, it is very easy. For the love of food, I have conquered my fear of deep frying and used a small saucepan for easier control of the oil temperature and even browning of each piece of the tofu.

For those who are ultimate health conscious, the egg can be omitted in the sauce. I just had to add it to make it more nutritious for Missy E who loves her food in sauces and gravy and also Prince D who is pretty picky with his food these days.

2 cubes of soft textured tofu (sliced into 1/2 parts horizontally and divided into 4 quarters, making 8 pieces each)
1/2 carrot (cut into sticks of 2 inches)
2 to 3 scallion, with white part minced and green part sliced
1 garlic clove, minced
1 small knob of ginger, minced
1 egg
2 tsp Sesame oil
1/4 tsp pepper
1/2 tsp salt
1 tsp chinese cooking wine
2 tbsp water
2 tsp of cornstarch
4 tbps cornstarch for coat and deep fry


1)Heat enough oil in pan for deep frying. Coat tofu pieces in cornstarch lightly and drop into oil when ready (test with a little cornstarch, if sizzles, it is ready). Deep fry in batches for 2 to 3 minutes and turning for even browning. Drain on paper towel.

2)At the same time, on another pan, heat oil and stir fry the garlic, white part of scallion and ginger for 2 minutes.

3)Prepare sauce by mixing the sesame oil, cooking wine, salt & pepper and cornstarch and 2 tbsp water. Pour into the garlic mixture and turn down the heat and let simmer for 3 minutes.

4)Add in the carrot and half of the scallion and continue to simmer for another 5 minutes.

5)Beat egg in bowl and slowly drizzle into the pan and swirl around with spatula to form ribbons. Season with more salt if required.

6)Spoon and drizzle sauce onto the tofu. Garnish with remaining half of scallion. Serve immediately as the tofu crust may turn soft.

Serves: 3 persons

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