Volcano Cheese Seafood Tofu

Crispy golden cheese seafood tofu topped with creamy spicy cheese lava sauce, finished with melted mozzarella and chili oil for the ultimate indulgent appetizer.

Ingredients

For the Crispy Cheese Seafood Tofu

• 6 pcs of Seafoodking cheese seafood tofu

• 80 g all-purpose flour

• 2 eggs, beaten

• 100 g panko breadcrumbs

• Oil for deep frying

  
  

For the Volcano Cheese Sauce

• 30 g unsalted butter

• 2 cloves garlic, minced

• 250 ml milk

• 80 g cheddar cheese, grated

• 30 g mozzarella cheese

• 1 tbsp chili sauce

• 1 tsp paprika powder

• 1 tsp chili flakes

• Salt to taste

• Black pepper to taste

  
  

Toppings

• Extra mozzarella cheese

• Chili oil

• Chopped parsley

• Chili flakes

  
  

Instructions

1. Prepare the Tofu

Pat the Seafoodking cheese seafood tofu dry with paper towel.

Coat each piece with:

• Flour

• Beaten egg

• Panko breadcrumbs

Repeat until evenly coated.

2. Fry the Tofu

Heat oil to 170°C. Deep fry the tofu for 3–4 minutes or until golden brown and crispy.

Remove and drain excess oil.

3. Make the Volcano Cheese Sauce

In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.

Pour in milk and stir continuously. Add cheddar cheese and mozzarella cheese. Mix until smooth and creamy.

Add:

• Chili sauce

• Paprika powder

• Chili flakes

• Salt

• Black pepper

Cook until slightly thickened.

4. Assemble

Arrange crispy tofu on a serving plate. Pour the hot volcano cheese sauce generously over the tofu.

Top with:

• Extra mozzarella

• Chili oil drizzle

• Parsley

• Chili flakes

Optional: torch or broil briefly for melted cheese effect.