Crispy Fried Egg Tofu with a Summer Rice Noodle Salad
Tue Jul 09 2019
Crispy Fried Egg Tofu with a Summer Rice Noodle Salad
We have teamed up with chef Kwanghi Chan to bring you a new video series – Modern Asian Cooking.
Next up we have Kwanghi’s Crispy Fried Egg Tofu with a Summer Rice Noodle Salad. A vegetarian-friendly recipe that’s easily made vegan by swapping out the egg tofu for regular tofu. The salad is also a fantastic side dish for many other meals.
Crispy Fried Egg Tofu with a Summer Rice Noodle Salad
Serves: 2-4
Salad ingredients:
- 150g rice vermicelli noodles
- 1 carrot, shredded
- ½ cucumber, seeded and shredded
- 2 spring onions, chopped
- 2 asparagus stalks, shaved into ribbons
- Small handful of chopped coriander
- ½ red chilli, finely sliced
- ½ medium red onion, sliced
Dressing ingredients:
- 3-4 tbsp sesame oil
- 2-3 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 clove garlic, pressed or minced
- 1 tsp grated fresh ginger
- Juice from ½ lime
Tofu ingredients:
- 2 tubes egg tofu, sliced into 3cm coins
- 100g potato starch
- Vegetable oil, for frying
Instructions:
- Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking until tender. Drain then rinse under cold water, drain again. Roughly cut with a knife on a chopping board then transfer to a bowl. Add the remaining salad ingredients and toss together to mix. Set aside.
- Whisk together dressing ingredients in a small bowl or jug. Set aside.
- For the tofu, lightly dredge tofu coins in potato starch on both sides, shake off excess potato starch and transfer dusted tofu to a plate. Heat oil in a large pot or wok to 165°C over medium heat. Once oil has reached temperature, carefully add tofu to pot and deep fry until tofu till golden brown. Turn tofu over and gently separate while cooking, if needed. Remove and drain on paper towel.
- Pour ¾ of the dressing over the noodle salad and toss to coat. Add more dressing if desired or use remaining dressing to serve as a dipping sauce. Transfer tofu to individual plates along with a serving of salad, or dish up family style with everything arranged on a large platter.
Salad can be made ahead and refrigerated overnight, however if making ahead, add the coriander and dressing just before serving.
About Kwanghi Chan
Kwanghi has extensive experience in the hotel and restaurant industries, working in some of the best restaurants in Ireland. He has represented Ireland in International Culinary Competition with the Irish Culinary Team at the age of 20. After winning numerous awards including the World Championships in Holland and the World Cup in Luxembourg organised by WACS (World Association of Chefs Society), he was awarded a Silver Medal in the Culinary Olympics in Germany 2008. He has also Captained the Irish Culinary Team in doing so.
Kwanghi was Head Chef at the 5* Cliff House Hotel in Ardmore Co.Waterford in late 2011. He was working at the 1* Michelin “House Restaurant” with his team gaining 4 AA Rosettes in 2014. In 2014 he was also awarded Winner of Le Grand Prix de Cuisine de L’Academie Paris by 25 MOF Chefs representing Ireland in Paris.
After spending over 3 years as Head Chef at the Michelin starred Cliff House Hotel in Ardmore, he decided it was time to move on. Then in 2015 he stormed into the foodie scene in Dublin with Soder+Ko, a hip collaboration between a multi story Scandi bar and Kwanghi’s fine fusion cooking.
In 2016 Kwanghi felt it was time to create his own brand and products and ChanChan was born. His products include a particularly fine miso based hot sauce, spice mixes, black garlic products & other fine food products. He supplies supermarkets including Lidl, Asia Market and selected award-winning artisan food stores across Ireland.
In 2018 Kwanghi became an ambassador with Bord Bia Shanghai. He promotes Irish grass fed beef and lamb and is working closely with the Irish Consulate in Hong Kong & Macau to promote Irish produce in Southeast Asia.
It doesn’t stop there, this year in 2019 he has opened his own restaurant, Bowls By Kwanghi Chan. The restaurant specialises in casual food based on non authentic modern Asian, just like in Hong Kong where east meet west, a melting pot of multicultural food and flavours. He focuses on the Irish farm to bowl concept using local ingredients with the best of Asian ingredients either made in Ireland or imported direct from Asia, with only 5 months open bowls has a cult following already.
Kwanghi appears regularly on Virgin Media One’s (previously TV3) popular 6 O’Clock Show.
Make sure to follow Kwanghi on his social media channels:
