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