Crispy Nestum Tofu

Step 1: Prepare Tofu

Carefully slice 5 tubes of Japanese egg tofu into approximately 1-inch thick rounds. Rinse the tofu pieces gently under running water. Place the rinsed tofu on a plate dusted with corn flour and coat each piece thoroughly.

Step 2: Deep Fry Tofu

Heat sufficient oil in a pan for deep frying. Once hot, carefully add the corn flour-coated tofu pieces. Deep fry until the tofu turns golden brown and becomes crispy on all sides. Remove the fried tofu from the oil and set aside in a bowl.

Step 3: Prepare Nestum Mixture

In a separate bowl, combine 1 cup of Nestum cereal with 1 tablespoon of milk powder. Mix well and set aside.

Step 4: Sauté Aromatics

In a large wok or pan, melt 2-3 tablespoons of butter over medium heat. Add 5 cloves of minced garlic, 5 sliced red bird's-eye chilies, and 3 sprigs of curry leaves. Sauté the mixture, stirring continuously, until the aromatics are fragrant, which should take about 1-2 minutes.

Step 5: Cook Nestum Coating

Add the prepared Nestum and milk powder mixture to the wok with the sautéed aromatics. Stir continuously for about 3-5 minutes until the Nestum mixture turns golden brown and becomes crispy.

Step 6: Season and Combine

Add 1 tablespoon of sugar and 1 tablespoon of salt to the Nestum mixture. Mix well to ensure the seasoning is evenly distributed. Then, add the previously deep-fried tofu pieces into the wok. Gently toss and mix the tofu with the Nestum coating for 2-3 minutes, ensuring each piece is well coated.

Step 7: Final Touch and Serve

Optionally, add a few fresh curry leaves for an extra aromatic touch. Give it a final gentle toss. The Crispy Nestum Tofu is now ready to be served immediately while hot and crispy.

• Replace Japanese egg tofu with regular firm tofu if you prefer a fully vegetarian option.

• Add extra curry leaves at the end for a more intense aroma.