For 2 serving

  • 250g tofu
  • 2tbsp soy sauce
  • 1tsp Palmania palmyra nectar/ palmyra nectar crystal
  • potato/ corn starch for coating
  • 2tbsp water
  • 2tbsp sake (can be replaced by water)
  • 3 minced garlic cloves
  • 1 tbsp cooking oil
  • bonito flakes, spring onion and chili for garnishing (optional)

    Magic steps:

    • Use kitchen paper to drain out water from tofu and then cut into pieces (about 2×3 cm)
    • Put soy sauce, Palmania palmyra nectar/ palmyra nectar crystal, water into a glass. Whish well
    • Coat the tofu with starch. Remove excess starch
    • Pour cooking oil into a non-stick frying pan. Turn the heat to medium. When the oil is hot, put tofu pieces into the oil and fry the tofu until they reach evenly beautiful yellow brown colour
    • Pour the sauce into the pan. Shake the pan and flip the tofu to let the tofu absorb the sauce. Cook until the sauce thickened
    • Garnish with bonito flakes, spring onion and chili. Serve with rice



    25 Vo Thi Sau, Tri Ton, An Giang, Vietnam

    T: +84 907 309 878 


    Our Products