Salted Egg Yolk Tofu
金沙豆腐
Crispy on the outside and tender inside, this tofu is coated in a rich and savory salted egg yolk sauce, served with chili and green onions to make it even better with rice.
- servings
- 👥 2 servings
- time
- ⏱ 30 min
- Cuisine
- 🍽 Taiwanese
by @laicoouu · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 300 gtofu
- 2salted egg
- 30 gflour
- 10 gchili pepper
- 15 gscallion
- 1 gsalt
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 223 kcal
- protein
- 15.5 g
- fat
- 12.5 g
- carbohydrate
- 13.5 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Cut the tofu into cubes and coat evenly with flour.
- 2
Deep-fry in hot oil until golden brown on the surface, then remove and set aside.
- 3
Separate the salted egg yolks and whites, then mash them separately.
- 4
Leave a little oil in the pan, add the salted egg yolks, and stir-fry over low heat until foamy and sandy. Add the tofu, chili, and scallion whites, then toss well.
- 5
Add the salted egg whites and season with a pinch of salt to taste. Finally, add the scallion greens and stir-fry quickly.
