🤠's easy Crispy Tofu Salted Egg

You will need:

Two pieces of pressed tofu (hard type), about RM2, two salted egg yolks (about RM2.50, they are usually sold in packs of 4), a knob of butter, a clove of garlic, minced

Garnishing: curry leaves

Step 1. Dry fry curry leaves in wok until aromatic - leaves will turn brown at edges. No need to use oil. Tip: reduce heat or leaves will blacken ! Set aside.

Step 2. Cut tofu into small pieces. Pat dry between a towel. Cut egg yolks into small pieces

Step 3. Heat oil in wok and fry tofu pieces for 4 min, turning once until tofu becomes crispy. Tip: reduce heat to prevent burnt tofu. Set aside on a paper towel.

Step 4 Decant oil from wok, leaving about 1 T. Fry garlic and add a knob of butter. Add minced egg yolk and half of the dry curry leaves. Reduce heat until eggs foam up. Add crispy tofu and coat with salted egg sauce. Immediately remove to serving dish and top with remaining half of dry curry leaves. Tip: For a extra spicy version you can add cut bird’s eye chillis when frying the salted egg yolks.