Silken Tofu with Salted Egg Yolk Sauce

🧂 Ingredients

• 10.5-14 oz silken tofu
• 3 salted duck eggs
• 1/4 cup potato starch
• 1/4 cup all purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt, divided
• cooking oil
• 1/2 tablespoon minced garlic
• 1 1/2 tablespoons butter

Instructions

• 1 Slice the tofu block into smaller pieces about 1-inch thick, then wrap/place
  them in several layers of paper towel. Place a moderately heavy object on top to
  drain out excess water for about 15 minutes. Be careful, if the object is too
  heavy, it may break the tofu.
• 2 While draining out water from the tofu, place the salted duck eggs in a small
  pot and cover with water. Bring it to a boil and then slightly reduce the heat
  and boil for another 10 minutes.
• 3 Rinse the eggs under cold water, then peel and discard the whites. Use a fork to
  mash the salted egg yolks finely, or use a spoon and press them against a sieve
  (mesh strainer).
• 4 In a shallow plate, mix together potato starch, all purpose flour, baking powder
  and ¼ teaspoon of salt. Heat a generous amount of oil to 300-320ºF (150-160ºC)
  in a deep fryer or medium saucepan. Pat dry and then coat each tofu piece with
  the flour mixture, shaking off excess flour and immediately deep fry for about 3
  minutes until they turn lightly golden.
• 5 Remove the tofu and let cool slightly on a plate lined with paper towel or a
  wired rack. After a few minutes, bring the oil to 355ºF (180ºC) and deep fry the
  tofu the second time. This time, fry for about 1-1½ minutes until the tofu is
  golden and crispy. Remove the tofu to a plate lined with paper towel or a wired
  rack.
• 6 Heat a deep pan over medium heat (I recommend doing this after the first fry in
  Step 4, while waiting for a few minutes before frying the second time in Step
  5). Add some oil and once the oil is hot, add minced garlic and sauté for a few
  seconds until fragrant. Add the mashed salted egg yolk and ¼ teaspoon of salt
  (to taste). Stir and break up the egg yolk pieces and let it absorb the oil.
  When it starts to look like a thick foamy sauce, adjust the heat to low and add
  butter. Stir to melt the butter and form a creamy sauce. This shouldn't take
  long, otherwise, the sauce may separate.
• 7 Immediately add the fried tofu pieces to the pan and quickly but gently shake
  the pan or use a wooden spoon to move the tofu pieces around and coat them with
  the sauce. Transfer to a serving plate and serve right away.

Nutrition Info