Asian-Inspired

Creamy Butter Tofu

Creamy Butter Tofu

One of these days I will post a recipe for Butter Prawns, a dish that’s amazingly decadent and loved by many. In the meantime, this slight adaptation of the ingredients to deep-fried tofu cubes yields a creamy sauce which is deliciously absorbed by the tofu.

Creamy Butter Tofu

For this recipe, you will need firm tofu with skin which you can find in local Asian grocery stores or even mainstream stores like Target. The base of the flavor which is a combination of butter, bird’s eye chili, curry leaves and evaporated milk results in a creamy sweet sauce with hints of spice mixed with the lovely aroma of fresh curry leaves.

Creamy Butter Tofu

Make sure to use evaporated milk, or anything close to it. Regular milk will just curdle but evaporated milk can stand the high heat.

Aside from Hotplate Tofu, this is one of my favorite ways of preparing tofu. Enjoy!

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Creamy Butter Tofu

Creamy Butter Tofu


  • Author: The Cooking Jar
  • Yield: 2 1x

Ingredients

Scale

 

  • 1 package firm tofu (14 oz.), cut into 1″ cubes
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Sauce

  • 1 teaspoon garlic, minced
  • 3 sprigs curry leaves
  • 4 bird’s eye chilies
  • 1/2 cup evaporated milk
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • Salt and pepper to taste

Instructions

  1. Make sure to fully drain the tofu from the pre-packaged liquid it comes in
  2. Combine the cornstarch, flour, salt and pepper and dredge the tofu with the mixture
  3. Over medium high heat, deep-fry the tofu in batches until crispy and golden brown. Drain on paper towels and set aside
  4. In a separate pan over medium high heat, melt butter over medium heat and saute garlic, curry leaves and chilies until fragrant
  5. Pour in milk, sugar, salt and pepper to taste and simmer for 5 minutes
  6. Add tofu and stir to coat, allowing the tofu to fully absorb the sauce
  7. Dish and serve hot

Notes

Adapted from My Kitchen Snippets

A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!

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2 Comments

  • Reply
    Supriya Nair
    September 28, 2013 at 5:13 AM

    Hey this looks good. Not yet tried tofu. But definitely trying your recipe 🙂

  • Reply
    Navaneetham Krishnan
    September 27, 2013 at 8:08 PM

    Have tried butter prawns yet to do the same with tofu. Looks fabulous and loving the outcome. This vegetarian dish will be great on the days we go meatless.

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