Salted Egg Yolk Beancurd/Tofu Recipe

Name: Salted Egg Yolk Beancurd/Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 piece firm tofu cut to 12; 1/2 cup cornflour; 1/2 teaspoon ground white pepper; 1/2 teaspoon salt; 2 egg white salted; 25 grams butter; 1 red chilli sliced; 1 piece curry leaves 20/ strand, OR 10 pieces basil leaves, it's optional but those leaves will add fragrant to t; 2 egg yolk cooks salted, steamed and mashed; 1/4 cup milk; 1 teaspoon sugar and 1/8 tsp to sprinkle over; 1/2 teaspoon salt or to taste

Servings: persons

1 piece firm tofu cut to 12
1/2 cup cornflour
1/2 teaspoon ground white pepper
1/2 teaspoon salt
2 egg white salted
25 grams butter
1 red chilli sliced
1 piece curry leaves 20/ strand, OR 10 pieces basil leaves, it's optional but those leaves will add fragrant to t
2 egg yolk cooks salted, steamed and mashed
1/4 cup milk
1 teaspoon sugar and 1/8 tsp to sprinkle over
1/2 teaspoon salt or to taste

1
Drain and cut tofu. Use paper towel to drain tofu pieces further.
2
Separate salted egg white and egg yolk in 2 different bowl. Set the salted egg white aside and put salted egg yolk in steamer to steam until cook. About 5 - 6 minutes. Once cook, mash and set aside.
3
In another bowl combine cornflour, pepper and salt. Mix well.
4
Dip tofu pieces into salted egg white then coat with cornflour mixture and pan fry in heated oil. Fry till both side is lightly brown. Drain oil with paper towel and set aside.
5
Remove the frying oil for wok/pan you are using. Melt in butter, once the butter melted add in curry leaves, stir for 30 seconds and then add in chillies. Stir fru until fragrant. Add in mashed salted egg yolk and milk.
6
Stir rapidly in circular motion till mix well and then add salt and sugar. Mix well.
7
Add the pan fried tofu and coat well in the mixture. Off heat. Sprinkle some sugar before dish out.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 piece firm tofu cut to 12, 1/2 cup cornflour, 1/2 teaspoon ground white pepper, 1/2 teaspoon salt, and more.

Yes, Salted Egg Yolk Beancurd/Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salted Egg Yolk Beancurd/Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions