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!
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!