crispy egg, fried tofu and edamame, wild garlic & ginger sauce
Shopping list (serves 4)
Wild garlic sauce:
Large courgette x 1 (roughly chopped)
Fresh ginger (peeled) x 30g
Wild garlic leaves x 20
Toasted sesame oil x 3 tbsp
Soy sauce x 2 tbspRice wine vinegar x 2 tbsp
Black pepper (freshly ground) x ½ tbsp
Edamame & tofu mix:Edamame beans x 200g
Firm tofu (cut into small cubes) x 300g
Black sesame seeds
Chives (finely chopped) x 2 tbsp
Crispy eggs:
Eggs x 4
Panko breadcrumbs x 3 tbsp
Flour x 3 tbsp
Eggs (whisked) x 2
Neutral oil for deep-frying x 600ml (roughly)
Wild garlic oil and more chopped chives to serve
Start by dropping your four eggs into a pan with some boiling water and leave to cook for six minutes. Remove and immediately transfer to a bowl with some ice-cold water. After five minutes, peel the shells of the eggs carefully, then set aside. This can be done ahead of time, with the eggs kept refrigerated.
For the sauce, simply fry off the courgette in a glug of oil over a medium heat in a pan, for 10 minutes. Add to a blender with the rest of the ingredients, and blitz until smooth. Leave to one side.
Next, in the same pan, gently fry the tofu cubes in another glug of oil for 15 minutes, over a medium heat. Once evenly browned, add a tablespoon of soy sauce and mix well. Turn the heat down low, before adding the edamame beans, chives and sesame seeds. Mix well.
At this point, you can start cooking the crispy eggs. In a heavy-bottom pan, heat the oil until it reaches 175. Drench the peeled eggs in flour, then dip in the whisked egg, and finally coat them evenly in the breadcrumbs. Carefully lower them into the hot oil, and leave to cook for two minutes.
Remove the eggs from the oil with a slotted spoon, and leave on some kitchen paper whilst you tend to the other bits.
Serve the sauce warm, topped with the fried tofu and edamame beans, and finish with the crispy egg. Drizzle over some wild garlic oil and a sprinkling more of chopped chives.
Enjoy! x
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