Salted Egg Tofu 咸蛋豆腐
3 pcs of soft tofu (2"x2"x1")
2 cooked salted duck egg yolks, mashed
2 birds eye chilies, chopped finely
1 to 2 sprigs fresh curry leaves (just the leaves)
2 cloves garlic, minced
~1/2 tbsp butter
~2 tbsps cooking coil
1. Cut each piece of tofu into four 1/2" thick slices. Arrange the tofu on top of a double layered paper towel. Take another double layer of towels and gently press down on top to absorb most of the water out of the tofu.
2. Set the frying pan over high heat and heat up just enough oil to coat the pan. Once hot, gently add in the tofu pieces. Try to make sure that the tofu do not adhere to one another. It may have to be done in two separate batches. Leave the tofu to fry for a minute of two. They are ready to be flipped over when the bottom starts browning and crusting. Similarly, leave the tofu to fry on the other side until nicely browned. Remove and let rest on a plate lined with a paper towel.
3. Wipe off the remaining oil in the pan. Melt in the butter, followed by the minced garlic. Fry for a while until fragrant, and add in the chilies next.
4. Add in the mashed salted duck egg yolks and stir to integrate with the rest. Bring in the curry leaves next. Continue stirring for a minute or two until the curry leaves start drying up.
5. Toss in the fried tofu next. Mix well, making sure that each piece is covered lightly with the gravy. Dish up and serve hot.
Instead of soft tofu, using the firm tofu will make the frying more manageable. But it all depends on personal preference. Hubby has a thing for tofu softer in texture, so I will usually opt for the soft ones. Should that be used, extra care will be needed to make sure that the tofu pieces stay in good shape throughout the cooking process. Otherwise, they both should do the same great job in creating this dish.