Category: Tofu Recipes

This classic Singaporean adapted Chinese dish is salty, creamy and slightly sweet with bursting flavours from curry leaves and chillies – and it’s vegan!

The sensation that introduced the flavours of salted egg in Singapore was the salted egg yolk bao – countless people were posting the oozing molten custard on socials which is how I got to know the dish. Traditionally, the bao (steamed bun) is filled with molten custard made from butter, condensed milk and salted egg yolk. The flavours are salty, sweet and addictive!

Sooner or later, the salted egg yolk flavour was infused into almost everything – from crisps to croissants. I remember not leaning into the hype but once I tried a salted egg yolk bao, my life transformed. Not being dramatic here, but something about this savoury creamy sauce was very delicious.

Once I turned vegan, I couldn’t have it of course but salted egg yolk dupes in restaurants never quite met the mark. In this simple recipe, we will be recreating Singapore’s famous salted egg yolk chicken but with fried tofu. It’s made with simple ingredients but the flavours come together really well. No yolks used here!

Ingredients You Need

• extra firm tofu – this replaces the chicken and is a rich source of plant based protein.
• corn starch – this helps to make the tofu crispy and fun to eat!
• seasonings – garlic powder, salt, white pepper
• vegan butter – this gives a buttery flavour and adds to the creaminess
• garlic – definitely be generous with the garlic! There’s huge flavour that comes from this
• nutritional yeast – for the cheesiness. This is a staple in vegan cooking so you can use this in many recipes to get your dose of Vitamin B12.
• curry Leaves – this is a MUST for the aroma
• red chilli – one or two depending on the spice level you can tolerate
• coconut cream – for the creaminess (I swear you can’t taste the coconut!)
• oat milk – to add some texture to the sauce

Alliums free substitutions: Omit garlic powder and garlic. Instead, add a pinch of hing to the tofu fry batter and the vegan salted egg yolk sauce. Add an extra chili for more flavour.

Gluten free substitutions: Use a gluten free soy sauce / tamari / coconut aminos instead of soy sauce. Use soy milk or cashew milk instead of oat milk (or gluten free oat milk). Ensure vegan butter is gluten free.

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5 from 1 vote

Vegan Salted Egg Yolk Tofu

This classic Singaporean adapted Chinese dish is salty, creamy and slightly sweet with bursting flavours from curry leaves and chillies – and it's vegan!

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Main Course, Snack

Cuisine: Chinese, Fusion, Singaporean

Keyword: tofu, tofu recipes, vegan egg

Servings: 4

Ingredients

• 2 cubes tofu (chunked) 350-400g
• 1/4 tsp salt
• 1/4 tsp white pepper
• 1 tsp garlic powder
• 3-4 tbsp corn starch
• neutral oil for frying

Salted 'Egg Yolk' Sauce

• 2 tbsp vegan butter or sub with oil
• 3 cloves garlic minced
• 2 sprgs curry leaves
• 1 red chilli add one more if you want it extra spicy!
• 1 tbsp light soy sauce
• 1/3 tsp turmeric
• 3 tbsp nutritional yeast
• 3 tbsp coconut cream
• 1/2 cup oat milk
• black salt to taste

Instructions

• Drain your tofu and press out the excess water. Break them apart into small chunks.
• Combine corn starch with salt, white pepper and garlic powder. Coat the tofu chunks in this mixture.
• Deep fry in a neutral oil until golden brown or crispy. You can also bake or air fry them – spray some oil first. If baking, bake for about 20 minutes at 200C flipping them halfway. If air frying, place the chunks in the air fryer in a single row. Set your air fryer to 400°F and fry for 10 minutes, flipping the tofu halfway.
• Chop red chilli into slices. Remove all curry leaves from the stems.
• To a pan, add vegan butter and let it melt.
• Add minced garlic and saute for 1-2 minutes until fragrant. Then add chillies and saute for another minute.
• Add curry leaves – beware of splattering.
• Once it crisps, add oat milk. Mix well. Add light soy sauce.
• Mix well over a low flame to get a creamy sauce. Add black salt (kala namak) for a 'eggy' flavour instead of regular salt and turmeric for colour.
• Finally mix in the nutritional yeast and add the fried tofu back in. Let the tofu cook in the sauce for 2-3 minutes.
• If you'd like more sauce, add a splash of oat milk to mix well and simmer for a minute.
• Serve with rice. Enjoy!

This sizzling tofu dish is packed with vegetables, fried silken tofu and a versatile umami sauce for the perfect meal.

Claypot tofu is a popular Chinese dish that features this fried soft tofu and a medley of vegetables and sometimes meat or seafood, cooked in an ultra umami & flavourful sauce. When it’s cooked and served in a claypot, the flavours are enhanced because the claypot retains the heat for a longer time.

Ingredients You Need

• tubes of silken tofu – you can use regular fried extra firm tofu here as well!
• aromatics – ginger, garlic, red chillies, spring onions (omit garlic and spring onions for alliums free – substitute with cilantro)
• vegetables – any type of mushrooms, carrots and peas (you can use frozen veg here too!)
• seasoning – light soy sauce, vegan oyster sauce, shaoxing wine, white pepper

How to Care For Your Claypot

• Seasoning: New claypots often need to be seasoned to prevent cracking and to enhance their non-stick properties.
• Gradual Heating: Always start with low heat and gradually increase to prevent thermal shock and cracking.
• Cleaning: Avoid using harsh detergents – instead, use warm water and a soft brush to clean.

How to Season Your New Claypot

1. Inspection and Cleaning
   • Rinse the new claypot and lid thoroughly with warm water to remove any dust or debris from the manufacturing process. Do not use soap, as claypots can absorb the soap and affect the flavour of your food later.
     
2. Soak the Claypot
   • Fill a large pot or sink with enough water to submerge the claypot and its lid completely.
   • Submerge the claypot and lid in water and let them soak for about 24 hours. This step helps to saturate the clay and reduce the risk of cracking when you first use it for cooking.
     
3. Preparing the Starchy Liquid
   • After soaking, drain the claypot and prepare a starchy liquid. You can use rice water (the milky water left after rinsing rice) or a mixture of water with a few tablespoons of cornstarch or rice flour.
     
4. Boil the Starchy Liquid in the Claypot
   • Fill the claypot about three-quarters full with the starchy liquid.
   • Place the claypot on the stove. Start with low heat and gradually increase to medium. This gradual heating helps prevent thermal shock, which can crack the pot.
   • Let the liquid come to a gentle boil and simmer for about 30 minutes. The starch will help seal the porous surface of the claypot.
     
5. Cooling Down
   • After boiling, turn off the heat and let the claypot cool down naturally to room temperature. Do not pour cold water into the hot claypot or place it in a cold area, as the sudden temperature change can cause cracking.
     
6. Oiling the Claypot
   • Once the claypot is completely cool and dry, lightly coat the inside with a thin layer of cooking oil. This further helps to seal the pores and protect the pot.
   • Allow the oil to soak into the pot for a few hours or overnight.
     
7. Final Rinse
   • Before using the claypot for cooking, give it a final rinse with warm water (no soap) and dry it thoroughly.

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Sizzling Claypot Tofu

This sizzling tofu dish is packed with vegetables, fried silken tofu, vegan pork mince and a versatile umami sauce for the perfect meal.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: Asian, Fusion, Singaporean

Keyword: tofu, tofu recipes

Servings: 2

Ingredients

• 2 tubes silken tofu
• 1 pack vegan pork mince
• 2 tbsp sesame oil
• 1/2 cup chopped carrots
• 1 cup chopped mushrooms (any kind)
• 1/4 cup green peas
• 1/2 tbsp grated ginger
• 1 big red chili
• 2 cloves garlic, minced (optional)
• 1/2 cup water

Umami Magic

• 2 tbsp vegan oyster sauce
• 1 tsp kecap manis (sub 1 tsp sweetener)
• 1 tbsp light soy sauce
• 1 tbsp shaoxing wine
• 1/4 tsp white pepper
• 1/2 cup water
• 1/2 tbsp corn starch + 1/4 cup water

Garnish

• spring onions or cilantro
• slices red chillies

Instructions

• Chop carrots and mushrooms finely.
• Heat up neutral oil. Slice silken tofu into circular discs and pat excess water dry.
• You can coat the silken tofu pieces in corn starch and fry until crispy. If not, you can add them directly to the oil covering the lid after dropping them in. These take longer to fry due to the higher water content.
• In a small bowl, mix together the soy sauce, vegan oyster sauce, Shaoxing wine, sweetener, and white pepper. Set aside.
• Heat 2 tablespoons of sesame oil in a claypot over medium heat.
• Add the minced garlic and ginger, and sauté until fragrant. Add chopped red chillies and saute until cooked.
• Add vegan pork mince and saute them until fully cooked (crumbling them in the process).
• Add carrots and mushrooms, and stir-fry for about 3 to 4 minutes until the vegetables start to soften.
• Add water, sauce, mix well and bring to a boil.
• Add the corn starch slurry and peas. Combine and simmer for another 2 minutes.
• Add the fried tofu cubes to the pot and gently stir to coat them with the sauce.
• Let the mixture simmer for about 5 minutes to allow the flavours to meld.
• Garnish with fresh cilantro or spring onions and sliced red chillies.
• Serve the claypot tofu hot with steamed rice.