Egg-Coated Tofu with Garlic and Chili (เต้าหู้ชุบไข่คั่วพริกกระเทียม)

1.Drain excess moisture from the tofu by placing it on a rack and weighing it down for about 20 minutes. Once firm and drier, cut into pieces of your desired size and set aside.

2.In a small bowl, combine oyster sauce, light soy sauce, Chinese cooking wine, five-spice powder, white pepper, sugar, and water. Mix well and set aside.

3.Crack the egg into a bowl and beat lightly until well combined.

4.Heat a pan over medium heat and add the rice bran oil. Once hot, pan-sear the tofu pieces for about 1 minute per side until lightly dried and pale golden.

5.Pour half of the beaten egg over the tofu. Flip the pieces gently and pour in the remaining egg. Turn the tofu carefully to allow the egg to coat the surface evenly and cook until lightly golden. Remove and set aside.

6.Using the same pan, sauté garlic and chili until fragrant. Add the minced pork and cook until fully done.

7.Pour in the prepared sauce and bring to a simmer. Return the egg-coated tofu to the pan and toss gently to coat. Stir-fry until the sauce reduces and clings to the tofu.

8.Add sliced spring onion, toss briefly, then transfer to a serving plate. Serve hot.