Homemade Nyonya Tofu with Prawns by May Huang Mei Fong

Taken from The Malaysian Women's Weekly 2004

Preparation: 45 mins
Cook: 30 mins
Serves 4 - 5

Tofu:
2 medium-sized eggs
1/4 tsp salt
140 gm F&N Evaporated Milk
4 tbsps oil for pan-frying (use vegetable oil)

Gravy:
4 tsps oil
10 gm dried prawns, soaked in water for 5 mins, drained
1 tbsp minced soybean paste (taucheo)
1 tbsp oyster sauce
1 tbsp sour plum sauce
3 tbsps white vinegar
2 tsps sugar
200 ml water
200 gm fresh prawns, shelled and chopped
Diced spring onions to garnish

Rempah (Ground or blended):
2 buah keras
4 red chilies
2 cloves garlic
60 gm shallots

1. To prepare the tofu, beat eggs and season with salt. Stir in F&N Evaporated Milk. Pour into a shallow steaming plate, about 18 cm wide. Steam over a low fire for 20 mins. Allow to cool, then cut into 2.5 cm squares. Set aside
2. Heat tbsps oil in a pan over a medium fire. When hot, add tofu squares and fry for 5 mins until golden brown. Drain, and set aside
3. To prepare gravy, heat 1 tbsp oil in a clean pan and fry dried prawns for 2 mins. Remove, cool and chop into small pieces. Set aside
4. Heat remaining oil in the same pan and stir-fry rempah for 5 mins. Add taucheaou paste and continue stirring for 1 min
5. Add chopped dried prawns, oyster sauce, sour plum sauce, vinegar, sugar and water, and mix well for another 5 mins
6. Lastly, add fresh prawns and tofu squares. Stir-fry for 3 mins until prawn are cooked. Add a little water (about 2 - 3 tbsps) if the gravy seems too dry
7. Garnish with spring onion and serve hot with rice