Son-in-law tofu and egg. Note: It's more traditional to use palm sugar. But if you don't have it, brown sugar can be used to create very similar results. The one component that should not be left out, however, is the fried shallots.

Son-in-law eggs are blistered hard-boiled eggs served with addicting spicy tamarind sauce. This is one of my favorite easy recipes that I made often. Thai Son-in-law eggs are hard-boiled eggs blistered in hot oil until golden brown all over and then smothered in sweet, spicy, tangy tamarind sauce. You can cook Son-in-law tofu and egg using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Son-in-law tofu and egg

Prepare 400 g of Firm tofu.
You need 4 of soft boiled eggs.
You need 200 g of all purpose flour.
Prepare 1 teaspoons of curry powder.
It's 2 teaspoons of salt.
It's 5 of shallots.
You need 5 of dried chillies.
It's of Vegetable Oil for pan frying.
It's of For tamarind sauce.
You need 2 of coriander leaves for garnishing.
You need 150 ml of water.
You need 50 ml of fish sauce.
It's 150 g of palm sugar.
You need 50 ml of tamarind juice.

Creepy origins aside, this is one Thai street food classic you'll want to fry up immediately. Tofu, also known as bean curd is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. How it's really made in Thailand. Boiled eggs are fried until golden brown and served with sweet and sour sauce.

Son-in-law tofu and egg instructions

Put the sliced shallots with kitchen towel to dry out the excess moisture, gently fry them on low heat until turn golden, take the fried shallots out of the oil and distribute them on kitchen towel to allow them to crisp up.
Fry dried chilles until the colour is slightly darken up, put them aside for garnishing.
Mix the flour with salts and curry powder and thinly coat the tofu (cut to chunks) and eggs with the flour mixture, fry them on the medium heat until the colour turn golden.
Making sauce: on medium heat, put all the ingredients in a pot and constantly stir until the volume is reduce to half.
Plating the fried tofu and eggs on a plate and pour the tamarind sauce over, garnishing with lots of fried shallots, coriander leafs and fried chillies.

Son-in-law Eggs have all the Thai flavors: sweet and sour, with or without heat. Drain and plunge into cold water. Peel the eggs and pat dry with paper towel (make sure they're super dry before frying so you don't get dangerous oil splatter!). This tomato and tofu eggs taste even better, with the addition of chicken broth and ketchup in the recipe. The tofu is such a great addition and we Needless to say, my son loved it as usual.