Egg Fried Silken Tofu

One of my favorite dishes at a local Malaysian restaurant is the "jia chang dou fu" or the "house special tofu." It is a silken tofu, fried, then topped with a pork and mushroom sauce. I really could have cared less about the sauce - the tofu was why I came! If I had known how easy it was to make, I definitely would have tried sooner! I modified my recipe from a Korean recipe for Tofu Fry or Dooboo Boochim.

Egg Fried Silken Tofu
Serves 4, 15 minutes

1 block silken tofu
2 eggs
1 scallion

1. Open the tofu container and drain any excess water. Sprinkle salt over the top and then slice the tofu into pieces about 2 inch by 2 inch by 1 inch. Allow to sit and leech out more water for at least 30 minutes. 
2. Scramble the eggs in a bowl.
3. Heat a saute pan with 1/3rd of an inch of canola or vegetable oil. Allow to get very hot so that when you drop a bit of egg in, it fries and sizzles. Then reduce temperature to medium high so that you don't burn things too fast. 
4. Using a spatula and chopsticks, lift out a section of tofu. Pat dry with a paper towel, taking care to wipe off excess salt and draw out more water. 
5. Dip the tofu pieces in the egg, being careful to only put enough tofu in the bowl so each piece stays flat and unbroken. Coat evenly in egg, drain off excess egg, then place in pan to fry.
6. Fry each side for about 2-3 minutes until golden brown. Then redip the tofu in egg and fry the other side. 
7. When golden brown on all sides, remove from the pan and place on paper towels to drain the extra oil off. 
8. Serve with scallions and soy sauce. Enjoy quickly - once the outside isn't crispy, its not as good.