Egg Fried Tofu Recipes

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CHILLI-FRIED TOFU WITH EGG-FRIED RICE



Chilli-fried tofu with egg-fried rice image

Spice up crispy tofu with a fiery chilli sauce. Serve alongside egg-fried rice for a quick vegetarian stir-fry that is packed full of flavour.

Provided by James Martin

Categories     Main course

Yield Serves 4

Number Of Ingredients 19

2 tbsp vegetable oil, plus extra for shallow frying
500g/1lb 2oz firm tofu, drained, patted dry with kitchen paper, cut into 1.5cm/½in cubes
4 tbsp cornflour
2 tbsp Sichuan peppercorns, crushed
75g/3oz cashew nuts
150ml/5fl oz rice wine vinegar
150g/5oz caster sugar
4 tbsp soy sauce
2 red chillies, finely diced
2 tsp dried chilli flakes
10cm/4in piece fresh root ginger, peeled, finely grated
2 carrots, peeled, julienned
2 tbsp groundnut oil
2 large free-range eggs, lightly beaten
2 tsp sesame oil
200g/7oz freshly cooked basmati rice, cooled
salt and freshly ground black pepper
4 spring onions, finely sliced
3 tbsp chopped fresh coriander leaves

Steps:

  • Mix the tofu with two tablespoons of vegetable oil.
  • To make the tofu, pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  • Mix the flour and crushed peppercorns together in a bowl. Dredge the tofu in the flour, shake off any excess, then carefully lower the coated tofu into the hot oil and cook the tofu for 1-2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.)
  • Fry the cashew nuts in the hot oil for 1 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
  • For the chilli sauce, heat the vinegar, sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Add the chillies, chilli flakes and ginger and cook for a further 2 minutes, or until the volume of the liquid had reduced.
  • Add the fried tofu, fried cashew nuts and carrots to the pan, stir well and cook for 2 minutes, or until the carrots have softened.
  • To make the egg-fried rice, beat together the eggs and sesame oil in a bowl and add to the wok. Allow to set a little and move around the pan to scramble. Remove from the pan, add a little more oil and stir-fry the rice for 3 minutes, or until the rice is completely warmed through. Season, to taste, with salt and freshly ground black pepper then stir through the egg, spring onions and coriander.
  • To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu.

FRIED TOFU WITH EGG



Fried Tofu with Egg image

There are many kinds of tofu. Have you ever tried this kind of fried tofu? It's super simple, and children can handle it, and it tastes tender and delicious. The bottom is scorched, the egg scent is mixed with the scent of tofu, and the smell is appetite.

Provided by Yaoyao Original Food Class

Time 10m

Yield 4

Number Of Ingredients 3

3 egg
A piece of soft tofu
1 spoon salt

Steps:

  • Wash the tofu and set aside.
  • Cut into thick slices, as shown in the picture.
  • It is best to use a non-stick pan to heat the oil pan. This dish is very easy to handle, and the iron pan tends to stick to the pan because the tofu is too tender.
  • Don't stir the fried tofu casually.
  • When frying tofu, use the waiting time to beat out the eggs.
  • Add chopped shallots and sprinkle with salt.
  • It takes less than a minute to stir an egg, so you don't have to worry about the tofu frying.
  • Turn the tofu over and fry the back.
  • In fact, only a little bit of oil was added. If the pan is sticky, pour a little more oil.
  • After the tofu is fried on both sides, slowly pour in the egg liquid.
  • The egg liquid will flow out automatically and be round.
  • Without using a spatula, gently shake the pan, turn the omelet over, and fry the back for a few seconds.

EGG-FRIED TOFU



Egg-Fried Tofu image

Another simple, quick, and tasty tofu recipe taught to me by my wife, who is Korean. The dipping sauce described is quite spicy, so temper the ingredients to your taste. Eat with chopsticks.

Provided by CCA

Categories     World Cuisine Recipes     Asian

Time 21m

Yield 2

Number Of Ingredients 10

1 (16 ounce) package firm tofu
1 pinch sea salt to taste
1 egg, lightly beaten
1 cup vegetable oil for frying
⅓ cup soy sauce
2 green onions, chopped
2 serrano chile peppers, chopped
2 teaspoons white vinegar
2 teaspoons white sugar
1 teaspoon red pepper flakes

Steps:

  • Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
  • Heat vegetable oil in a large, deep saucepan over medium heat.
  • Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
  • Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.

Nutrition Facts : Calories 340.2 calories, Carbohydrate 13.8 g, Cholesterol 93 mg, Fat 23.2 g, Fiber 3.4 g, Protein 24.7 g, SaturatedFat 4.2 g, Sodium 2630.5 mg, Sugar 7.1 g

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