Cereal Butter Tofu
This crispy Cereal Butter Tofu recipe features fried tofu slices coated in a savory, buttery cereal mixture with garlic and spices. It’s a quick and flavorful twist on a classic dish, perfect for any mealtime!
Servings: 2 people
Calories: 814kcal
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!
Notes
Press the tofu well. The drier the tofu, the crispier it fries. Press for at least 15-20 minutes using a tofu press or by wrapping it in a clean towel and setting something heavy on top. Skipping this step leads to soggy, oil-splattered tofu.
Don't skip the curry leaves. They go crispy in the butter in seconds and are responsible for a big part of the dish's signature fragrance. Fresh or frozen work — dried are a last resort.
Toast the cereal mixture low and slow. The Nestum, powdered sugar, and milk powder can burn quickly. Keep the heat medium-low and stir constantly once it hits the butter. Pull it off the heat as soon as it turns golden.
Fry the tofu in batches. Crowding the pan drops the oil temperature and steams the tofu instead of crisping it. Give each piece space.
Toss right before serving. The cereal coating stays crunchiest when you toss the tofu in it just before plating. Letting it sit causes the coating to soften.
Make it vegetarian by swapping beef bouillon for vegetable bouillon or leaving it out entirely.
Nestum Original only — not honey, chocolate, or any flavored variety.
Nutrition
Calories: 814kcal | Carbohydrates: 42.8g | Protein: 71.2g | Fat: 46.2g | Saturated Fat: 14.4g | Cholesterol: 30mg | Sodium: 4445mg | Potassium: 1307mg | Fiber: 8.4g | Sugar: 12.2g | Calcium: 1643mg | Iron: 13mg
