Egg tofu dishes are dear to us for what they represent – close friends, family, and those weekend dinners spent at bustling zi char stalls. Recreate this local classic by deep-frying egg tofu into golden brown slices, and allow them to sit in a swirl of crab meat, leek and egg white. For more excitement, plop them onto a hot plate to be served, if you have at one hand.
- 400 ml cooking oil
- 2 rolls of egg tofu, cut into 6 pieces a packet
- 3 garlic cloves, chopped
- 50 g crab meat
- 1 stalk of leek (60 g), diagonally sliced
- 120 ml water
- 1 tbsp cornflour
- 1 tbsp water
- 1 egg white
- ½ tsp salt
- Dash of ground white pepper
Deep-fry six pieces of egg tofu until golden brown. Place the fried tofu on kitchen paper to drain excess oil.
Reserve 30 ml of cooking oil and heat it in a clean wok.
Fry the garlic for 1 min until fragrant.
Add the leek and fry for 2 mins. Add the crab meat. Fry for 30 secs and add a dash of pepper. Continue to fry for 1½ mins.
Add 120 g of water and stir.
In a little bowl, mix the cornflour with 1 tbsp of water. Stir well and add to the crab mixture. Season with salt and pepper.
Once the mixture comes to a boil, keep stirring and gradually add the egg white.
Spoon half of the mixture onto the serving dish.
Arrange the fried tofu on the dish and spoon over the remaining crab mixture. Serve immediately.
Text: Straits Times
Photo: Hedy Khoo9