Golden Crispy Egg Tofu
Silky custard tofu encased in a crackling golden shell. These delicate bites come together quickly for an elegant appetizer or vegetarian snack.
Story
Egg tofu—made with eggs and soy milk—has a uniquely rich, custardy texture that fries beautifully. The key is removing surface moisture so the cornstarch coating adheres and shatters in hot oil. Serve these immediately for maximum crunch.
Ingredients
silken egg tofu blocks
2 (about 300g)
cornstarch
½ cup
neutral vegetable oil
for frying
fine sea salt
to taste
soy sauce or sweet chili sauce
for dipping
Instructions
1
Cube and dry the tofu
Slice each block of egg tofu in half lengthwise, then cut into 1-inch cubes. Gently blot each piece with paper towels until thoroughly dry—removing moisture is key to achieving a crackling crust.
2
Dredge in cornstarch
Pour cornstarch into a shallow dish. Toss the tofu cubes in the starch until evenly coated, then shake off any excess. The tofu should look lightly dusted, not caked.
3
Fry until golden
Heat 1 inch of neutral oil in a wide skillet to 350°F (175°C). Test with one cube—it should sizzle instantly. Fry the tofu in a single layer (in batches if necessary) for 2–3 minutes per side, until deeply golden and crisp.
4
Season and serve
Lift the tofu out with a slotted spoon and drain on paper towels. Rest for a minute, then season lightly with salt. Serve immediately with soy sauce or sweet chili sauce for dipping.
