Quail Egg Tofu / fantasy tofu

The savory texture of the firm tofu envelops the tiny quail egg, creating a delicate harmony of textures and intriguing bites. The aroma of garlic and pepper adds richness, while the golden crust provides a delightful crunch. When bitten into, the quail egg surprises with its contrasting softness—as if preserving a classic touch in a modern dish. This dish is both elegant and warm, inviting to be enjoyed in a relaxed, nostalgic atmosphere.

Ingredients

Steps

First, boil the quail eggs until cooked, then peel them. Set them aside.
Then grate the carrots, finely sliced spring onions
5 cloves of garlic, finely chopped, set aside
Puree the tofu, mix with all the ingredients (carrots, spring onions and 1 egg), except the quail eggs. Stir well.
Add ground spices (garlic, salt, pepper powder and stock powder) and stir until well mixed.
Prepare the mold, grease it with a little oil.
Pour the mixture into the mold as much as 40 grams.
Place the quail eggs on top, pressing slightly so they don't come off.
Steam for 20 minutes or until cooked. Then cover. Steam until the mixture is done.
Remove from the mold, cool before frying.
Dipping ingredients (2 eggs, 1/4 teaspoon salt)
Dip the bird's nest tofu into the dipping sauce.
Fry in hot oil, low heat until brown.
Then lift, drain, fry until the mixture is done
Ready to be served