Lemongrass Salted Egg Crispy Tofu Bites

Instructions

1. 1

   Drain the firm tofu and press it to remove excess water. Cut the tofu into bite-sized cubes, approximately 1-inch cubes.

   ~5 min
2. 2

   Finely mince the lemongrass (white part only), garlic, and red chili. If using curry leaves, roughly chop them.

   ~5 min
3. 3

   In a small bowl, whisk the salted duck egg yolks until they are relatively smooth. You can strain them through a fine-mesh sieve if you prefer a smoother consistency.

   ~2 min
4. 4

   In a large bowl, toss the tofu cubes with cornstarch and white pepper until evenly coated.

   ~3 min
5. 5

   Heat the vegetable oil in a frying pan over medium-high heat until it reaches about 350°F (175°C).

   ~5 min
6. 6

   Carefully fry the coated tofu cubes in batches until golden brown and crispy. This should take about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.

   ~15 min
7. 7

   Reduce the heat to medium. In the same frying pan, add a tablespoon of oil if needed. Sauté the minced lemongrass, garlic, and chili until fragrant, about 1-2 minutes.

   ~2 min
8. 8

   Add the chopped curry leaves and stir for another minute.

   ~1 min
9. 9

   Pour in the whisked salted egg yolks. Stir continuously, cooking until the mixture thickens and coats the aromatics, about 2-3 minutes. Stir in the sugar.

   ~3 min
10. 10

    Add the fried tofu cubes back into the pan with the salted egg mixture. Gently toss until all the tofu is well coated. Serve immediately.

    ~2 min