Eggpaint W Tofu Recipe
Make Eggpaint W Tofu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu & Egg Coating
Breading & Finish
Optional Dipping Sauce
Method
Tofu & Egg Coating
- 1
Press and cut tofu
Drain the extra-firm tofu and press for 20–30 minutes to remove excess water. If you have a tofu press, use it; otherwise wrap tofu in a clean kitchen towel and place a heavy skillet on top. After pressing, cut tofu into 1/2–3/4-inch thick slabs or 1-inch cubes depending on desired bite size (about 8–10 pieces if slabs).
- 2
Make egg wash
Crack the eggs into a shallow bowl, whisk with milk until smooth. Stir in low-sodium soy sauce, white pepper, and kosher salt. Taste and adjust seasoning slightly — soy adds umami and a light savory color, so keep it balanced.
- 3
Pat tofu dry
Pat the cut tofu pieces dry with paper towels to remove any remaining surface moisture. Dry tofu will help the coating adhere and reduce oil splatter during frying.
Breading & Finish
- 4
Prepare dry mixes
In one shallow dish combine all-purpose flour and cornstarch. In a second shallow dish place the panko breadcrumbs and stir in garlic powder, onion powder, and cayenne pepper until evenly distributed.
- 5
Bread the tofu
Working in batches, dredge each tofu piece first in the flour-cornstarch mixture (lightly shake off excess), then dip into the egg wash, letting excess drip off, and finally press into the seasoned panko so breadcrumbs adhere. Place breaded pieces on a wire rack set over a baking sheet while you finish the rest.
- 6
Heat oil and fry
Pour oil into a large skillet or shallow pan to a depth of about 1/4–1/2 inch and heat over medium-high until it reaches 350°F (175°C) or a drop of batter sizzles immediately. Fry the breaded tofu in batches, avoiding crowding, 2–3 minutes per side until golden brown and crisp. Use tongs or a slotted spatula and turn carefully. Adjust heat as needed so crumbs brown but do not burn.
- 7
Drain and finish
Transfer fried tofu to a paper towel-lined plate or wire rack to drain for a couple minutes. Sprinkle with a pinch more kosher salt while hot, then transfer to a serving platter and garnish with chopped scallions.
Optional Dipping Sauce
- 8
Mix sauce
Whisk together mayonnaise, sweet chili sauce, sesame oil, and lime juice in a small bowl until smooth. Taste and adjust sweetness or acidity as desired. Serve alongside the fried egg-painted tofu for dipping.
