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.
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.
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!Print