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- Homemade Sweet Chilli Egg Tofu
Homemade Sweet Chilli Egg Tofu
Ever made your own tofu before? We think now is the time to try it. This seriously tasty vegetarian dish is from the brains behind Malaysian food brand Mak Tok and is really easy to put together. It only takes 40 minutes too, so is ideal for a meat-free midweek dinner. Serve the chilli egg tofu with plenty of fluffy rice as a main, or on its own as part of a Malaysian-inspired feast.
- 6 free-range eggs
- 400ml unsweetened soya milk
- 2 tsp salt
- 30g cornflour
- 2 tbsp Chilli Paste
- 20g coriander, chopped
Beat the eggs in a bowl. Pour in the soya milk and 1 tsp salt. Mix well and strain it into a bowl for steaming.
Steam the mixture for 20 mins and then set aside to cool for 5 mins.
Gently remove the egg tofu and slice into smaller chunks. Coat the tofu with cornflour.
Pan fry the egg tofu chunks. When they're slightly crispy on all sides, push them to the side of the pan. Turn the heat to low and add Mak Tok’s Sweet Chilli Paste, 1 tbsp water and 1 tsp salt. Mix well.
Now, coat all the egg tofu pieces with the sweet chilli.
Add the coriander and serve immediately with a bowl of warm rice.
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Ocado Organic Eggs Mixed Weight 6 per pack6 per pack
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