One of the best parts about fried tofu is the contrast between the crispy outside and the pillowy soft inside. With deep frying, getting there means a lot of oil. With stir-frying it means a lot of, well, stirring. With waffling, it means neither. Low mess, low effort.
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Hong Kong Style Egg Waffle (雞蛋仔) (Printable recipe) Kitchen Utensils: The Hong Kong egg waffle mould (see picture & info of where to buy below) wooden stirrer baking brush one large measuring cup a few large bowls (or mixing bowls) electric kitchen scale fork cake cooling rack flour sieve