• 500g firm tofu/soy bean curd, washed and drained
  • 2 tablespoons vegetable oil
  • 2 1⁄2 cm cinnamon bark/cinnamon stick
  • 5 shallots, finely chopped
  • 4 garlic cloves, crushed
  • 1cm piece fresh ginger, sliced
  • 1 teaspoon fennel seeds
  • 5 curry leaves
  • 2 tablespoons curry powder
  • 2 tablespoons water, plus extra for sprinkling
  • 200ml warm water
  • 180ml skimmed milk
  • 2 tablespoons grated coconut (kerisik), toasted

Malaysian spicy tofu

  1. Preheat the grill to high.
  2. Grill the tofu/bean curd for 5 minutes, slice into cubes and set aside.
  3. Meanwhile, heat the oil in a wok over a high heat and sauté the cinnamon bark, cloves, shallots, garlic and ginger for 2–3 minutes until fragrant and golden brown. Add the fennel seeds and curry leaves and stir fry for 5 minutes.
  4. Mix the curry powder with 2 tablespoons water to make a paste and stir into the pan. Add a sprinkling of water to prevent the curry mixture from scorching and continue frying for 1–2 minutes until fragrant.
  5. Add the 200ml warm water and bring to the boil. Stir in the tofu/ bean curd, reduce the heat and stir in the low fat milk. Leave to cook for 30–40 minutes until the sauce has reduced and the mixture is almost dry.
  6. Stir in the grated coconut/kerisik and cook for another 3–5 minutes until the mixture becomes dry. Serve with rice and vegetables.

This recipe also works very well with chicken; lightly fry or grill diced chicken and add it to the pan as you would the tofu
Add a little sugar at the end if desired