Ingredients
| 500g firm tofu, pressed and drained, then cut into 2.5cm cubes | |
| 1 tablespoon ground turmeric | |
| 1 tablespoon cornflour | |
| 1 tablespoon curry powder (mild or hot, depending on your preference) | |
| 1 teaspoon salt | |
| 60ml vegetable oil | |
| 50g unsalted butter or plant-based alternative | |
| BUTTER SAUCE | |
| 3 garlic cloves, thinly sliced | |
| 15-20 fresh or dried curry leaves | |
| 400ml evaporated milk or macadamia milk | |
| 2 bird's eye chillies, thinly sliced | |
| ½ tablespoon salt | |
| 1 teaspoon freshly ground black pepper |
Back at uni in Malaysia, this was one of my go-to dishes after classes, especially around midday. What I love is the buttered milky sauce – made by reducing evaporated milk with chillies and curry leaves – creating a silky, velvety creaminess. The soft filling of the tofu soaks up the sauce beautifully, while
the exterior remains crunchy, giving that perfect contrast of textures. Simple, comforting and satisfying, it’s the kind of dish that always hits the spot after a long morning of lectures.
View the recipe collection here
Instructions
| 1. | In a bowl, mix and coat the tofu with the turmeric, cornflour, curry powder and salt. |
| 2. | Heat the oil in a non-stick frying pan over a medium heat. |
| 3. | Melt the butter and then fry the tofu, turning every couple of minutes, until golden brown all over. |
| 4. | Remove to a plate using a slotted spoon. |
| 5. | In the same pan, fry the garlic and curry leaves for 30 seconds until fragrant. |
| 6. | Pour in the evaporated milk and add the chillies. |
| 7. | Stir the milk until it bubbles and thickens, then reduce the heat. |
| 8. | Return the tofu to the pan and simmer for a further 2–3 minutes. |
| 9. | Season with salt and pepper before serving. |
This is an edited
extract from The
Malay Cook by Ranie
Saidi, published by
Ryland Peters & Small
$69.99. Photography
by Mowie Kay ©
Ryland Peters & Small