Remember the good old days when mothers thought fried food was good for you? Spicy fried chicken with rice was the ultimate lunch menu item after school. But it wasn’t the chicken that interested me, it was the burnt bits of masala that stuck on the bottom of the pan. Mum used to scoop the crispy bits out and they were the highlight of my meal.
Fried chicken is now a thing of the past, mum grills chicken now. But guess what? I’ve found something better.
Yes ma! Presenting Crispy Cereal Tofu.
You could use the following recipe to make your cereal mix:
6 tablespoons of cereal (Nestum)
4 teaspoons of non-dairy creamer (Nestlé)
3 teaspoons of sugar
* Mix all together, with salt and pepper.
This is what I use:
It doesn’t matter what brand you use.
Just look for a cereal prawn mix.
They’re readily available in Asian grocery stores.
So here’s what you’ll need:
1 packet of Cereal Prawn mix (any brand)
1 tablespoon grated fresh ginger
3 cloves grated fresh garlic
4 to 5 red chillies – sliced finely
1 sprig curry leaves
2.5 tablespoons red chilli powder
2 tubes of silken tofu – sliced into 1.5 inch thick rounds
Cornflour – enough to coat tofu
On a plate, pour out the cornflour and mix with 2 tablespoons of red chilli powder. Heat oil in a pan. Coat the tofu on both sides and drop into the oil. Shallow fry on both sides. It should only take a couple of minutes.
Remove the tofu and let drain on some kitchen towel.
Heat a pan, add a good knob of butter and throw in the ginger and garlic and sliced red chillies. I like to add the aromatics while the butter is melting so nothing burns!
Once the aromatics turn golden brown, throw in a sprig’s worth of curry leaves (minus the sprig!). Crank up the heat and let the leaves crisp. Add the cereal mix and another knob of butter. Add half a tablespoon of red chilli powder and stir well.