Spicy Salted Egg Yolk Tofu with Crispy Pork Belly
80% chuẩn vị · Fusion Vietnamese
A creative twist on the classic, this version adds the savory crunch of crispy pork belly and a kick of spice from chili peppers, elevating the dish with more complex flavors and textures.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Firm Tofu400g
- Pork Belly200g
- Salted Duck Egg Yolks4
- Garlic4 cloves
- Red Chilies1-2
- Sugar1 tbsp
- Fish Sauce1 tbsp
- Cornstarch3 tbsp
- Vegetable Oilfor frying
- Cilantrofor garnish
- Saltto taste
- Black Pepperto taste
Các bước
- 1
Cut pork belly into small cubes. Pan-fry or bake until crispy. Drain excess fat and set aside.
- 2
Prepare tofu as in the classic recipe: press, cube, toss with 1 tbsp cornstarch, salt, and pepper, then fry until golden and crispy. Drain and set aside.
- 3
Prepare salted egg yolk paste, mince garlic, and thinly slice red chilies (remove seeds for less heat).
- 4
In a wok, heat 2 tbsp oil. Sauté minced garlic and sliced red chilies until fragrant.
- 5
Add the mashed salted egg yolk paste and stir-fry until foamy. Add sugar and fish sauce.
- 6
Add the fried tofu and crispy pork belly to the wok. Toss gently to coat everything in the sauce.
- 7
If the sauce is too thick, add a splash of water. If too thin, thicken with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
- 8
Cook for another minute until the sauce clings to the tofu and pork belly. Garnish with cilantro and serve hot.
