The first time I had cereal butter prawns was at a zi char restaurant in Singapore, one of those loud, casual spots where you order too many dishes and eat way too much rice. The combination of buttery Nestum cereal, crispy curry leaves, and that unmistakable fragrance had me hooked immediately. When I got home, I started making the tofu version.
Cereal butter tofu has all of that same addictive crunch and flavor, and it works beautifully as a vegetarian main or a side dish that quietly steals the show. Crispy fried tofu, coated in buttery toasted cereal with garlic, curry leaves, and a little heat. One wok, about 30 minutes.
If you want the prawn version first, my Singapore cereal shrimp uses the exact same technique and is just as easy to pull off.
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What Is Nestum Cereal?
Nestum is a malted multigrain cereal from Nestlé, popular across Southeast Asia. It has a fine, lightly crisp texture and a mild, slightly sweet flavor that toasts beautifully in butter.
This is the one ingredient you should not substitute. Oats and cornflakes do not give the same light, sandy crunch that makes this dish work.
Look for Nestum Original at Filipino, Chinese, or Indian grocery stores, usually in the cereal aisle, or buy it online.
Ingredients
- Firm or extra-firm tofu is the right call here. Silken or soft tofu won't hold up to frying or tossing. Press it well before you cook (more on that below).
- Nestum cereal - This is the ingredient the dish is built around. Nestum is a malted multigrain cereal made by Nestlé. It's not breakfast cereal and it doesn't behave like one. Regular oats or cornflakes won't replicate the light, sandy coating that makes this dish addictive. Look for Nestum Original (not honey or chocolate).
- Powdered sugar - Just a small amount, stirred into the cereal mixture. Don't substitute granulated sugar; it won't dissolve evenly into the cereal coating.
- Milk powder - Adds a subtle creaminess and helps the cereal mixture clump lightly around the tofu as it toasts. Full-fat milk powder gives the best result. Most Asian grocery stores carry it; Nido and Anchor are common brands.
- Curry leaves are worth tracking down. They're not optional — no other herb replicates that citrusy, aromatic note they bring when they hit the hot butter. Find them fresh or frozen at Indian or Southeast Asian grocery stores, or order them online. Dried curry leaves work in a pinch but lose some of their fragrance.
- Beef bouillon or beef powder in the cereal mixture adds a savory depth that rounds out the sweetness of the Nestum. For a fully vegetarian version, swap it for vegetable bouillon or chicken bouillon, or simply leave it out — the dish is still excellent without it. The quantity is small, so don't let this one ingredient be a barrier.
- Bird's eye chilies add heat. They're optional but recommended — even half a chili makes a difference. Red pepper flakes or a sliced jalapeño work as substitutes.
- Salted butter is traditional. It adds flavor and helps the cereal turn golden. Don't swap for oil — it's not the same.
See recipe card for quantities.
Before You Start: Pressing Your Tofu
Do not skip pressing the tofu. Removing excess moisture is what helps it get crispy.
Wrap the tofu in a clean towel or paper towels, place something heavy on top, and press for at least 15 to 20 minutes. If you have more time, press longer.
Once pressed, pat it dry again before coating with cornstarch for the crispiest texture.
How to Make Cereal Butter Tofu
- Prepare the Tofu: Slice the tofu into ½-inch pieces and pat them dry.
- Mix the Coating: In a bowl, combine cornstarch, salt, and garlic powder. This will give it a delicious, crispy coating.
- Coat it: Dredge each tofu slice in the cornstarch mixture until well-coated.
- Fry Until Golden: Heat some oil in a pan and fry the coated tofu pieces until they’re golden brown. Set them aside on a plate lined with paper towels to drain any excess oil.
- Make the Cereal Mixture: In a separate bowl, mix together cereal, sugar, milk powder, and beef powder.
- Sauté the Aromatics: In a clean wok or large pan, melt butter with a little cooking oil over medium heat. Add minced garlic, curry leaves, and bird's eye chilies (if you like a bit of heat). Stir-fry until everything is fragrant, about 1-2 minutes.
- Toast the Cereal: Add your cereal mixture to the pan. Stir continuously and toast until the cereal is golden brown and crispy, about 3-4 minutes. Be sure to keep an eye on it so it doesn’t burn!
- Combine and Enjoy: Toss the fried tofu back into the wok with the toasted cereal mixture. Mix well to ensure each piece is nicely coated with the crispy, flavorful cereal.
Variations
Cereal Mushrooms: Swap out tofu for hearty mushrooms like shiitake or oyster mushrooms. Their meaty texture works well with the crispy cereal coating.
Cereal Eggplant: Try crispy fried eggplant slices as a plant-based variation.
Spicy Cereal Tofu: Add extra chili flakes or finely chopped bird's eye chili to the cereal mix for a spicy kick that pairs with the buttery flavors.
Salted Egg Cereal Tofu: Mix in salted egg yolk with the cereal topping for a rich, creamy version that’s even more indulgent.
Cereal Tofu with Prawns: Combine with prawns for a mix of textures and flavors—perfect for seafood lovers who want to keep a vegetarian option on the plate.
What to Serve with This
- Steamed Jasmine Rice: The simplicity of steamed rice pairs perfectly with the rich, buttery cereal tofu.
- Stir Fried Green Beans: A side of stir-fried green beans with garlic offers a refreshing, light contrast to the rich and savory dish.
- Fried Mantou (Chinese Buns): These crispy buns are perfect for scooping up the buttery cereal crumbs and adding an extra layer of crunch to the meal.
- Chili Garlic Oil: Adds a delightful spice enhancing the flavor even more.
- Egg Fried Rice: Serve your cereal shrimp with egg fried rice for a heartier option, complementing the dish with fluffy, flavorful rice mixed with scrambled eggs and veggies.
- Garlic Noodles: Toss together buttery garlic noodles for a rich and flavorful pairing.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cereal coating will soften as it sits — that's unavoidable.
To reheat, spread the tofu on a baking sheet and bake at 350°F (175°C) for 10 to 12 minutes until the exterior crisps back up. A non-stick pan over medium heat for 5 to 7 minutes also works. Avoid the microwave — it will make the coating soggy.
For best results, keep the fried tofu and the cereal mixture separate if you're planning to make ahead. Combine and toss just before serving.
Recipe FAQs
Nestum is a malted multigrain instant cereal made by Nestlé, commonly used in Southeast Asian cooking. It's not the same as oats or cornflakes — it has a finer texture and toasts into a crispy, sandy coating that's essential to this dish. Find it at Filipino, Chinese, or Indian grocery stores, or order it online. Look for Nestum Original (plain flavor).
We strongly recommend against it. Rolled oats are too thick and don't toast the same way — they turn dense and heavy instead of light and crispy. If you truly can't find Nestum, look for other instant multigrain cereals with a similar fine, flaky texture. But Nestum is worth seeking out for this dish.
Yes, if you want it crispy. Skipping the press means more moisture in the tofu, which leads to steaming instead of frying and a softer crust. Even 15 minutes of pressing makes a noticeable difference.
Yes. Swap the beef bouillon for vegetable bouillon, or simply leave it out. The dish is still full of flavor from the curry leaves, butter, and Nestum. Everything else in the recipe is vegetarian.
Soft or silken tofu won't hold up to frying or tossing in the wok — it will fall apart. Firm or extra-firm tofu is essential for this recipe. Pressed tofu (taukwa) is ideal if you can find it.
Curry leaves are a key flavor component and aren't easily substituted. Kaffir lime leaves have a different but similarly aromatic profile and work reasonably well. Freeze-dried curry leaves are better than nothing. If you genuinely can't find any version, the dish is still good — just less distinctly zi char.
Mildly. One or two bird's eye chilies adds heat but won't overwhelm. You can reduce to half a chili, use a jalapeño for less heat, or leave chili out entirely. Taste the cereal mixture before adding the tofu and adjust.
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Cereal Butter Tofu
Equipment
- 1 frying pan or wok
Ingredients
Fried Tofu
- 16 ounces Firm or extra firm tofu
- ¼ cup Cornstarch
- ½ teaspoon garlic powder
- pinch of salt
- 1 cup Cooking Oil
Cereal Mixture
- ½ cup Nestum Multi-Grain Cereal or any instant cereal flakes
- ½ teaspoon Powdered/ Confectioner's Sugar or White Sugar
- 1 teaspoon Milk Powder
- ½ teaspoon Beef powder or crumbled beef bouillon
Others
- ¼ cup Salted Butter
- 2 cloves Garlic, crushed
- 1 stalk Sprig Curry leaves
- 2 pieces Bird's eye Chilies or red pepper flakes or Jalapeno (optional)
Instructions
- Slice the tofu into ½-inch pieces and pat them dry.16 ounces Firm or extra firm tofu
- In a bowl, combine cornstarch, salt, and garlic powder. This will give your tofu a delicious, crispy coating.¼ cup Cornstarch, pinch of salt, ½ teaspoon garlic powder
- Dredge each tofu slice in the cornstarch mixture until well-coated.
- Heat some oil in a pan and fry the coated tofu pieces until they’re golden brown. Set them aside on a plate lined with paper towels to drain any excess oil.1 cup Cooking Oil
- In a separate bowl, mix together cereal, sugar, milk powder, and beef powder. This will be the magical crunchy coating for your tofu.½ cup Nestum Multi-Grain Cereal, ½ teaspoon Powdered/ Confectioner's Sugar or White Sugar, 1 teaspoon Milk Powder, ½ teaspoon Beef powder or crumbled beef bouillon
- In a clean wok or large pan, melt butter with a little cooking oil over medium heat. Add minced garlic, curry leaves, and bird's eye chilies (if you like a bit of heat). Stir-fry until everything is fragrant, about 1-2 minutes.¼ cup Salted Butter, 2 cloves Garlic, crushed, 1 stalk Sprig Curry leaves, 2 pieces Bird's eye Chilies or red pepper flakes or Jalapeno
- Add your cereal mixture to the pan. Stir continuously and toast until the cereal is golden brown and crispy, about 3-4 minutes. Be sure to keep an eye on it so it doesn’t burn!
- Toss the fried tofu back into the wok with the toasted cereal mixture. Mix well to ensure each piece of tofu is nicely coated with the crispy, flavorful cereal. Serve hot and enjoy your delicious Cereal Butter Tofu!
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