Asian Tofu scotch egg, with a light spiced broth, ribboned mooli, wilted Pak Choi.

Welcome back, firstly the blog has been getting a lot of hits this month which is fantastic so we thank you for reading and following.

Now then, here’s another plated dish that doesn’t just look great but is full of flavour and doesn’t take much doing… Yes another scotch egg. Sorry I can’t help it, I love cutting into a soft egg and watching the yolk run out.

This egg compaired to the other one I previously did has an asain element to it with alot less acidity and as I said it doesn’t take much doing. So let’s begin.

As I’ve stated before it’s important to have your mise en place ready ( preperation) this helps you work clean and tidy and more efficient.

For thus recipe you’ll need

For the egg

  • 6 large eggs
  • Sesame seeds
  • I red chilli
  • 1 bunch Coriander
  • 200g Silken tofu or blended tofu
  • 200g Panko breadcrumbs
  • 200g Flour
  • 2 eggs for egg wash
  • Salt and pepper

For the Asian broth

  • 300ml Soy sauce
  • 30ml rice wine vinegar
  • 1 large onion – fine dice
  • 20g ginger
  • 1 green chilli
  • 1 red chilli
  • 2 garlic cloves
  • 400ml veg stock
  • 4 Pak Choi leaves very fine chopped
  • 2 Grated carrots

For the vegetables

  • Half a stick of mooli – ribboned
  • Pak Choi leaves washed


  1. Start with the broth, blitz your chilies, garlic, ginger & onion to a fine paste and fry this mix off on a low heat. Use little oil as this will result in a oil broth at the end. Keep an eye on the mix so it doesn’t catch.
  2. When your paste is nicely fried off transfer to a sauce pan and add the soy and rice wine vinegar bring this to a gentle boil. Add the chicken stock in stages, keep tasting it constantly so you ensure the right balance.
  3. Steam the eggs for 7 minutes and plunge into ice water to stop the cooking process. Peel the eggs very carefully, leave in the water to cool completely until we are ready to pane them ( cover with breadcrumbs)
  4. Mix the sesame, chilli, breadcrumbs, tofu and coriander in a bowl and season lightly.
  5. Have another bowl of flour and another bowl of egg wash ready to pane.
  6. Once the eggs have completely cooled you can drop them in the flour, egg and breadcrumbs to coat them ready for deep frying.
  7. Have a large pan ready to wilt the Pak Choi. Dont add the oil to the pan instead tosss the Pak Choi in a bowl with sesame oil and season, once the pan is hot drop the Pak Choi in. If the pan is hot the Pak Choi will wilt very quickly (be carful the pan with pop and spit) you don’t need to do anything with the mooli it can be eaten raw and has a nice spicy flavour,
  8. So that’s the broth done, the eggs done and the veg done, last stage is to fry the eggs 180 in a deep fat fryer for 3 minutes until the breadcrumbs are golden.
  9. To plate up place the vegetables on the bottom in a little pile, add the broth around the vegetables and cut the egg in half to reveal the running yolk and place on top of the vegetables.

Nothing to it, we welcome feedback, if you try this dish be sure to let us know. We love hearing your stories.

As always thanks for reading,

The hungry chef.

4 Comments Add yours

  1. zifferrant says:

    Yum looking, do you photograph these also? (I mean, before eating!!!)


    1. Ryan Smith says:

      Yes we use a Huawei P20 lite and a Samsung galaxy S8 with a Pro shot camera


      1. zifferrant says:

        very cool!


  2. DeCaple says:

    Reblogged this on Simplydelicious and commented:
    This looks so yummy. Thank you for sharing :))


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