Srichacha Egg Tofu

My girls are great fan of egg tofu thus, i'll grab them everytime i come across of it in supermarket. The eggy and jiggly texture is what made them love the tofu and everything made of it is their favourite. Egg tofu or known as Japanese tofu, is very soft,fragile and tricky to handle to make sure not to crumble. 

I shallow fry the tofu to enhance the taste and love the slightly crispiness texture of the Japanese tofu. The saice is not too spicy as the honey balance out the heat. Serve immediately with ehite rice.

Ingredients

2 packets egg tofu, sliced into 1"inch thick

2 tbsp srichacha sauce

1 tbsp honey

1/2 cup chicken broth

2 cloves garlic,minced

1 tsp cornstarch,dilute with 2 tbsp water

1 sprig scallions,chopped

1 tbsp corn flour

1 tbsp rice flour

1 tbsp all purpose flour

Oil for shallow fry

Salt to taste

Methods

In a plate, combine rice flour,all purpose flour and corn flour.

Gently coat the sliced tofu with the flour mixture.

Heat oil in a frying pan and shallow fry the tofu slices on each side till golden and slightly crispy.

Transfet to a plate lined with kitchen towel to drain excess oil.

In a bowl, combine chicken broth,srichacha sauce and honey.

Heat oil in a pan and saute minced garlic on medium-low flame till fragrant.

Add the chicken broth mixture and bring to a boil. Season with salt and simmer for 1-2 minutes.

Reduce heat to low and pour in the diluted corn starch. Stir.

Once the mixture started to thickened, off the heat and pour over the sauce over the fried tofu.

Garnish with chopped scallions and serve hot.