Step 1

After slicing the tofu, press it with a kitchen tower (gently) to make sure it's not wet as that could prevent you from getting it cripsy.

Step 2

Dip each piece in the flour and lay them out side by side on a plate, to prepare for frying. Prepared another plate, with a kitchen towel on it, ready to place the fried tofu on.

Step 3

Fill your pot with enough oil to fry the tofu. Turn on the fire and once the oil is hot enough, put 2-3 tofu pieces gently into the fire. (You can test the heat by putting a wooden chopstick in- if you see small bubbles, the fire is hot enough. If not, use a cooking thermometer- it should be 160C/ 320F.) Don't put too many tofu in an once or the oil temperature will decrease rapidly and you won't be able to get them nice and golden crisp.

Step 4

Turn the tofu to fry the other side. If your chopstick skills aren't good, use a spatula or a metal sieve- you don't want to risk dropping the tofu into the hot oil or having the oil burn you!!

Step 5

Once golden brown on both sides, place it on the kitchen towel to absorb any extra oil.

Step 6

Repeat till you've finished frying all the pieces then move on to make the salad egg yolk sauce.

Step 7

On medium-high, melt the butter and once hot (make sure it doesn't burn), add the garlic, curry leaves and chilli.

Step 8

Stir-fry rapidly till fragrant (your kitchen will smell So Good) then add the mashed up egg yolks.

Step 9

Keep stirring and you'll see the sauce starting to bubble.

Step 10

If adding cereal, toss them in now and give everything a good mix.

Step 11

Taste then season with fish sauce/ sugar as appropriate.

Step 12

Switch off the heat and pour the sauce over the fried tofu.

Step 13

Serve with white rice.