2 tubes japanese tofu, sliced
2 tsp potato flour
2 boiled egg yolks ( leave to cool and mashed it)
3 sprigs curry leaves
4 bird eye chillies (sliced thinly)
1 tsp light soy sauce
Coat japanese tofus in potato flour and deep fry until crisp.
In a wok, heat 1 tbsp oil, throw in curry leaves ,then chillies and saute until aromatic. Then add in fried tofu and mashed egg yols. Add in soy sauce and a bit of sugar.
Dish out , and serve immediately as a side dish.