Ever Green Fried Tofu, 4 Pieces, 350g

Golden-fried tofu blocks with a tender, custardy center — ready to soak up sauces, add protein, and bring satisfying bite to your favourite dishes.

Why you’ll love it

• Crisp edges, airy middle — perfect for absorbing broths, braises, and stir-fry sauces.
• Convenient and versatile: drop into noodle soups, toss in a wok, or stuff and braise.
• Plant-powered protein that plays well with soy, ginger, garlic, and chili.
• Stays bouncy in hot pot and hearty stews without breaking apart.

How to enjoy

1. Garlic–ginger tofu stir‑fry — Sear tofu cubes, then toss with baby bok choy and shiitake. Splash with light soy, finish with a drizzle of sesame oil, plus fresh crunch from baby bok choy and umami from shiitake.
2. Brothy vermicelli bowlBroth-based — Simmer tofu gently in clear chicken broth (or veg stock), add silky rice vermicelli, and brighten with sliced ginger.
3. Stuffed tofu pockets, homestyle braise — Cut a slit and fill with seasoned pork mince, minced garlic, and a spoon of oyster sauce. Pan‑braise with a splash of water until juicy.
4. Satay‑chili glazed tofu over rice — Toss hot tofu with satay sauce and blistered green chilies; serve over steamed Japanese rice.

Prep Tips

• For a cleaner taste, briefly rinse or dip in hot water (10–20 seconds) to remove excess surface oil before cooking.
• Re‑crisp in an air fryer or oven for 2–4 minutes until the edges are lightly crunchy.
• Cut into cubes or triangles to maximize sauce absorption; for stuffing, slice a small pocket on one side.
• Let tofu simmer in broth or sauce to soak up flavour; avoid vigorous stirring to keep pieces intact.

Pairs well

• Haitian Premium Light Soy Sauce 500ml
• Lee Kum Kee Pure Sesame Oil 207ml
• Chois Oyster Mushrooms - 400g
• Baby Bok Choy, Pack of 2
• Bull Head Clear Chicken Broth 411ml
• Chunsi Jiangxi Rice Vermicelli 300g

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