Crispy Egg Tofu with Thai Chilli Sauce

Method8 steps · about 15 min

1. 1

   Step 1: Cut each of the two egg-tofu tubes across its middle with a sharp knife. Gently slide the tofu out of both cut ends without breaking it.

   Uses 2 tubes egg tofu

2. 2

   Step 2: Cut the unwrapped egg tofu into slices about 1.5 cm thick. Gently pat the slices dry with kitchen towel.

   Uses Unwrapped egg tofu from both tubes

3. 3

   Step 3: Spread the 3–4 tbsp cornflour on a plate. Coat the dried tofu slices lightly, shake off loose cornflour and set the coated slices ready. Keep the unused cornflour on the plate out of the frying oil.

   Uses Sliced, dried egg tofu · 3–4 tbsp cornflour, for coating

4. 4

   Step 4: Wash the lime and, if using it, the parsley (1 sprig) with clean water. Cut the lime for serving, dry and chop the optional parsley, and set both ready before heating the frying oil.

   Uses 1 Thai lime, cut for serving · 1 sprig parsley, optional, chopped for garnish · Clean water, for washing the lime and optional parsley

5. 5

   Step 5: Pour the 200 ml oil into a suitable wok and heat over medium heat. Carefully add one coated slice to test the heat: the oil should bubble around the coating. Add more coated slices to make a batch of 3–5 pieces without overcrowding.

   Uses 200 ml oil, for the shared frying bath · Only the coated tofu slices for the first frying batch, leaving loose cornflour on the plate

6. 6

   Step 6: Fry each batch for about 3–4 minutes, checking at 3 minutes and gently turning the pieces several times, until golden and hot throughout. Follow any required cooking directions on the egg-tofu packaging as well. Repeat in batches of 3–5 pieces with the remaining coated tofu.

   Fry egg-tofu batch · 3 minUses First batch of coated tofu in the hot shared frying oil · Remaining coated tofu slices for subsequent batches, excluding loose cornflour

7. 7

   Step 7: Lift each cooked batch from the wok onto a plate lined with clean kitchen towel. Let excess oil drain, leaving the frying oil in the wok.

   Uses Only the cooked egg-tofu pieces lifted from the frying bath

8. 8

   Step 8: Transfer the drained tofu to a serving plate. Garnish with the prepared parsley if using it, and serve hot with Thai sweet chilli sauce and the cut lime.

   Uses Drained fried egg tofu, leaving excess oil on the towel · Cut lime and optional chopped parsley, prepared before frying · Thai sweet chilli sauce, to serve