I must agree with Gert that the richness of the salted egg yolk complements well with the bland taste of tofu. Delicious ...
This is from mykitchensnippets. Gert, thanks for sharing.
3 pieces of firm tofu -cut into 1” length
¼ cup of corn flour
1 tsp of salt
½ tsp pepper
1 tablespoon butter
2 cooked salted egg yolks, mashed
3 tbsp of milk
4 bird’s eye chilies, sliced finely
4-5 curry leaves (optional)
1 tsp chicken bullion
1 tsp sugar
1. Cut the tofu and drain dry on paper towel. Combined corn flour, salt and pepper in a plate. Mix well. Dust the tofu with the corn flour. Heat a bit of oil in a frying pan and pan fried the tofu on both side until lightly brown. Dish out and drain the oil on paper towel.
2. Remove any access oil from the frying pan. Melt the butter and add the curry leaves and chilies. Stir fry until fragrant and add in salted egg yolks and milk. Stir rapidly in a circular motion until well mixed. Add in chicken bullion and sugar. Mix well.
3. Add the tofu and coat well in the mixture. Dish out and serve warm.