Quick Đậu Hũ Trứng Chiên Xù (Speedy Crispy Egg Tofu)
80% chuẩn vị · Vietnamese-inspired
A simplified version of the classic, using pre-made seasoned flour and a quicker frying method for busy cooks, while still delivering a satisfying crunch.
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Nguyên liệu
- Egg tofu2 packs (approx. 500g total)
- Panko breadcrumbs1 cup
- Seasoned flour mix (e.g., tempura mix or seasoned all-purpose flour)0.5 cup
- Eggs2 large
- Vegetable oilFor shallow frying
- Sweet chili sauceFor serving
Các bước
- 1
Drain and pat dry the egg tofu. Cut into bite-sized cubes (about 1-inch).
- 2
Prepare the breading: Place the seasoned flour mix in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
- 3
Coat each tofu cube: first in seasoned flour, then in beaten egg, and finally press firmly into panko breadcrumbs.
- 4
Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat until shimmering.
- 5
Carefully add the breaded tofu cubes to the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crisp.
- 6
Remove tofu with a slotted spoon and drain on paper towels.
- 7
Serve immediately with sweet chili sauce for dipping.
