Classic Tofu with Salted Egg Yolk Sauce (Đậu Hũ Sốt Trứng Muối)
Món truyền thống · Vietnamese
A beloved Vietnamese dish featuring crispy fried tofu coated in a rich, savory sauce made from salted duck egg yolks, garlic, and a hint of sweetness. This classic version emphasizes the authentic flavors and textures.
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Nguyên liệu
- Firm Tofu500g
- Salted Duck Egg Yolks4-6
- Garlic3 cloves
- Scallions2 stalks
- Sugar1 tbsp
- Fish Sauce1 tbsp
- Cornstarch2 tbsp
- Vegetable Oilfor frying
- Saltto taste
- Black Pepperto taste
Các bước
- 1
Press the firm tofu to remove excess water, then cut into 1-inch cubes. Toss tofu cubes with 1 tbsp cornstarch, salt, and pepper.
- 2
Heat vegetable oil in a wok or deep pan over medium-high heat. Fry tofu cubes until golden brown and crispy on all sides. Remove and drain on paper towels.
- 3
Steam or boil the salted duck egg yolks until cooked through. Mash them into a paste.
- 4
Finely mince the garlic. Chop the white and green parts of the scallions separately.
- 5
In a clean wok, add 2 tbsp of oil. Sauté the minced garlic until fragrant. Add the mashed salted egg yolk paste and stir-fry until it becomes foamy and slightly dry.
- 6
Add sugar, fish sauce, and the chopped white parts of the scallions. Stir well to combine.
- 7
Add the fried tofu cubes to the wok. Toss gently to coat evenly with the salted egg yolk sauce. If the sauce is too thick, add a tablespoon of water.
- 8
Stir in the remaining 1 tbsp cornstarch mixed with a little water to thicken the sauce if needed. Cook for another minute until the sauce clings to the tofu.
- 9
Garnish with the chopped green parts of the scallions and serve immediately.
