Đậu Hũ Trứng Chiên Xù with Lemongrass and Chili
75% chuẩn vị · Vietnamese Fusion
A flavorful twist on the classic, incorporating aromatic lemongrass and a hint of chili into the breading for an extra kick and fragrance.
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
- Egg tofu2 packs (approx. 500g total)
- Panko breadcrumbs1.5 cups
- All-purpose flour0.5 cup
- Eggs2 large
- Lemongrass1 stalk, finely minced (white part only)
- Red chili1/2, finely minced (seeds removed for less heat)
- Vegetable oilFor deep frying
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Lime wedgesFor serving
- Fresh cilantroFor garnish
Các bước
- 1
Drain the egg tofu and gently pat dry. Cut into 1-inch cubes.
- 2
In a bowl, combine panko breadcrumbs with finely minced lemongrass and chili. Mix well.
- 3
Set up breading station: seasoned flour (salt, pepper) in one dish, beaten eggs in another, and the lemongrass-chili panko mixture in a third.
- 4
Coat each tofu cube: dredge in flour, dip in egg, then press firmly into the panko mixture, ensuring good adhesion.
- 5
Heat vegetable oil in a deep pan or wok over medium-high heat to 350°F (175°C).
- 6
Fry the breaded tofu in batches until golden brown and crispy, about 3-4 minutes. The lemongrass and chili should become fragrant.
- 7
Remove tofu with a slotted spoon and drain on a wire rack.
- 8
Serve hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing.
