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Silky, delicate egg tofu fried to a golden crisp and simmered in a savory Indo-Chinese gravy with crunchy vegetables. A restaurant-style favorite that's surprisingly easy to make at home, perfect with steamed rice.
Prepare and fry the egg tofu. Carefully remove the egg tofu from the tubes and slice into 1-inch thick rounds. Gently pat each piece dry with a paper towel. Place 3 tbsp of cornstarch on a plate and lightly coat each tofu piece on all sides. Heat 1/2 cup of oil in a wide pan or wok over medium-high heat. Once hot, gently place the coated tofu pieces in the oil. Shallow fry for 2-3 minutes per side, until they are golden brown and crisp, working in batches if needed. Remove the fried tofu with a slotted spoon and drain on a wire rack or paper towels. Set aside.
Prepare the sauce and slurry. In a bowl, whisk together the soy sauce, vegetable broth, white pepper powder, sugar, and salt. Set aside. In a separate small bowl, mix the remaining 2 tbsp of cornstarch with 4 tbsp of water until smooth to create the slurry. Set this aside as well.
Stir-fry the vegetables. Carefully discard the excess oil from the wok, leaving about 1-2 tbsp. Heat the remaining oil over high heat. Add the minced ginger, garlic, and slit green chilies, and sauté for 30 seconds until fragrant. Add the onion petals and cook for 1 minute until they start to turn translucent. Add the carrots, capsicum, and mushrooms, and stir-fry for 2-3 minutes until the vegetables are tender yet still crisp.
Combine and finish the dish. Pour the prepared sauce mixture into the wok with the vegetables and bring it to a rolling simmer. Give the cornstarch slurry a quick stir, then slowly pour it into the simmering gravy while stirring constantly until it thickens, about 30-60 seconds. Gently fold in the fried egg tofu pieces, coating them in the sauce. Turn off the heat, drizzle with sesame oil, and garnish with chopped spring onion greens. Serve immediately with steamed jasmine rice or noodles.
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Silky, delicate egg tofu fried to a golden crisp and simmered in a savory Indo-Chinese gravy with crunchy vegetables. A restaurant-style favorite that's surprisingly easy to make at home, perfect with steamed rice.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 238.09 calories per serving with 9.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Use a vegan-certified egg tofu alternative, which is typically made from soy milk and a setting agent. Ensure your vegetable broth is vegan.
Replace the soy sauce with tamari or a gluten-free soy sauce. Cornstarch is naturally gluten-free, but check packaging for cross-contamination warnings if you are highly sensitive.
Add blanched broccoli florets and cubes of firm regular tofu or paneer along with the egg tofu for an extra protein boost.
Omit the green chilies to keep the spice level mild. You can also add sweet corn kernels for a touch of sweetness that kids love.