Tofu with Salted Egg Sauce

*Recipe created by Oriental Cuisine

6 servings

Easy 10 minutes



For the recipe Tofu with Salted Egg Sauce

For Tofu:

1 box Dr. Oetker Nona Breadcrumbs
3 Sticks Japenese Tofu
1 Egg (Beaten)

For Sauce:

2 tbsp Butter
3 Salted Duck’s Egg Yolk (steamed & mashed)
3 Curry Leaves
3 Bird’s Eye Chilli (sliced)
1 tsp Chicken Stock Granules
1 tsp Sugar
100 ml Cream
100 ml Water




Slice tofu into 2cm thick pieces.


Dip tofu into egg, then coat with Dr. Oetker Nona Breadcrumbs. Keep in the refrigerator.


For sauce, heat butter in a pan. Add in the rest of the ingredients and bring to boil.


Heat sufficient cooking oil in a wok, deep fry coated tofu until golden brown. Drain on paper towel.


Place tofu in a plate, pour the sauce over just before serving.

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