Salted Egg Yolk Beancurd/tofu

Ingredients

For Tofu

1 piece box firm tofu, cut to 12

1/2 cup cornflour

1/2 teaspoon ground white pepper

1/2 teaspoon salt

2 salted egg white

For sauce

25 grams butter

1 red chilli, sliced

1 piece 20/ strand curry leaves OR 10 pieces basil leaves (it's optional but those leaves will add fragrant to t

2 cooks salted egg yolk, steamed and mashed

1/4 cup milk

1 teaspoon sugar and ⅛ tsp to sprinkle over

1/2 teaspoon salt or to taste

Preparation

Drain and cut tofu. Use paper towel to drain tofu pieces further.

Separate salted egg white and egg yolk in 2 different bowl. Set the salted egg white aside and put salted egg yolk in steamer to steam until cook. About 5 - 6 minutes. Once cook, mash and set aside.

In another bowl combine cornflour, pepper and salt. Mix well.

Dip tofu pieces into salted egg white then coat with cornflour mixture and pan fry in heated oil. Fry till both side is lightly brown. Drain oil with paper towel and set aside.

Remove the frying oil for wok/pan you are using. Melt in butter, once the butter melted add in curry leaves, stir for 30 seconds and then add in chillies. Stir fru until fragrant. Add in mashed salted egg yolk and milk.

Stir rapidly in circular motion till mix well and then add salt and sugar. Mix well.

Add the pan fried tofu and coat well in the mixture. Off heat. Sprinkle some sugar before dish out.