Salted Egg Tofu
This is my version of salted egg tofu I had at a Chinese restaurant recently. It tastes extremely close to what I had. The seasoning is very simple with just salted egg yolks, butter, and a little bit of sugar.
Ingredients
- 1 pound package firm or extra-firm tofu
- 5 salted egg yolks
- ¼ cup butter
- ½ teaspoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon MSG (optional)
Instructions
- Cut the tofu into 1-inch by 2-inch rectangular cubes. Place them on a kitchen towel then place another towel on top. Let the moisture drain out for about 20 minutes.
- Place the salted egg yolks in a steaming dish and steam for 20 minutes.
- Blend the yolks in a food processor until they resemble breadcrumbs.
- Deep-fry the tofu at 400°F* for 4-5 minutes or spray with oil and air-fry at 400°F for 10 minutes on each side until golden brown.
- In a large skillet, melt the butter over medium-high heat. Add the salted egg yolks, sugar, salt, and MSG if using. Cook for 1 minute. Add the tofu and toss to coat.
Notes
*The oil has to be VERY hot for the crust to form around the tofu. I recommend heating the oil to 400F.