Wednesday, January 25, 2012

Salted Egg Yolk Tofu

My mother got some curry leaves to plant plucked from somewhere in my neighbourhood. It was almost dying.

A day after it was re-planted and watered. It was revived!

Last time we had to pick curry leaves from our neighbour whenever we wanted to cook cereal tofu/prawn (still experimenting). Now we can have curry leaves whenever we want.

Salted Egg Yolk Tofu

2 pieces firm tofu, each cut into 8 pieces
some corn flour, for coating

1 knob butter
1-2 sprigs curry leaves
1 bird’s eye chilli, sliced thinly (optional)
1 cooked salted egg yolk, mashed (you can use 2 if you like more)


1. Cut the tofu and pat dry on paper towel. Lightly coat the tofu with corn flour. Heat some oil in a frying pan and pan-fry the tofu on both side until light golden brown. Dish out and drain well.

2. In the same frying pan, melt butter, and then add in curry leaves and chilli (if any) and stir fry until fragrant.

3. Add in salted egg yolk. Stir rapidly until well mixed.

4. Add in the fried tofu. Stir until the tofu are well-coated. Dish out and serve warm.

You can check more Salted Egg Yolk Tofu recipes from here:

I am submitting this Salted Egg Yolk Tofu to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012), hosted by Wen's Delight.