Salted Egg Yolk Beancurd/Tofu

I am sure you have tasted Salted Egg Yolk Prawn and Salted Egg Yolk Crab before but I am not if you ever tried Salted Egg Yolk Tofu before. I have not. But I am sure this dish is widely available in restaurants over in Malaysia. Since I still have a box of tofu left sitting in the fridge I decided to cook salted egg yolk tofu for dinner.

Ingredients:-

For Tofu

• 1 box firm tofu, cut to 12 pieces
• 1/2 cup cornflour
• 1/2 tsp ground white pepper
• 1/2 tsp salt
• 2 salted egg white

For sauce

• 25g butter
• 1 red chilli, sliced
• 20 pieces / 1 strand curry leaves OR 10 pieces basil leaves (it's optional but those leaves will add fragrant to this dish)
• 2 cooked salted egg yolk, steamed and mashed
• 1/4 cup milk
• 1 tsp sugar and 1/8 tsp to sprinkle over
• 1/2 tsp salt or to taste

Methods:

1. Drain and cut tofu. Use paper towel to drain tofu pieces further.
2. Separate salted egg white and egg yolk in 2 different bowl. Set the salted egg white aside and put salted egg yolk in steamer to steam until cook. About 5 - 6 minutes. Once cook, mash and set aside.
3. In another bowl combine cornflour, pepper and salt. Mix well. 
4. Dip tofu pieces into salted egg white then coat with cornflour mixture and pan fry in heated oil. Fry till both side is lightly brown. Drain oil with paper towel and set aside.
5. Remove the frying oil for wok/pan you are using. Melt in butter, once the butter melted add in curry leaves, stir for 30 seconds and then add in chillies. Stir fru until fragrant. Add in mashed salted egg yolk and milk. 
6. Stir rapidly in circular motion till mix well and then add salt and sugar. Mix well.
7. Add the pan fried tofu and coat well in the mixture. Off heat. Sprinkle some sugar before dish out.