Salted Egg Tempura Seaweed Tofu

{Collaboration} Salted Egg Tempura Seaweed Tofu 😋 

Lai lai lai, Zi Char Stall open liao! Kids complaining not enough dishes, so FHFL cooked another dish! 😝😝 Deep-fried egg tofu, combined with egg floss and Tao Kae Noi salted egg tempura seaweed and the end result is, super yummy! 😄 No seasonings required at all! Crispy tempura seaweed is a prefect match with softness of egg tofu 

#TaoKaeNoi 

Ingredients: 

• 2 tubes of egg tofu 
• 2 beaten eggs, add a dash of fish sauce and mix well 
• 1 packet of Tao Kae Noi salted egg tempura seaweed, remove the desiccant inside the bag and crushed the tempura seaweed into smaller pieces 
• Chopped spring onion for garnishing (optional) 
• Chopped chili for garnishing (optional) 
• 2 tbsps of corn flour 

Method: 

1. Sliced egg tofu into pieces. Place sliced egg tofu on kitchen towels for 5 mins to absorb the water from tofu. 
2. Heat up a small pot with oil at medium high heat, enough to cover the tofu. 
3. Coat tofu slices with corn flour. Then coat with beaten egg. 
4. Gently lower tofu into hot oil. Deep fry till tofu crispy and brown. Remove and drain on kitchen towel. 
5. Pour remaining egg slowly into a sieve and into hot oil. This will create egg floss. Remove egg floss and drain on kitchen towel. Egg floss is optional so if you don’t like , you can omit. 
6. Mix tempura seaweed with egg floss. Lay on plate. Placed tofu on top of egg floss mix. Pour the rest of the tempura seaweed on top of tofu. Served hot.