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Creamy Butter Tofu

Creamy Butter Tofu

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




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


  • 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


  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


Adapted from My Kitchen Snippets