Slice the egg tofu into 1.5 cm rounds and carefully pat each slice dry with a kitchen towel. Set aside the tofu slices on a plate for easy access during the next steps.

Dredge the prepared tofu slices in rice flour or your chosen coating flour until each piece is fully covered. Shake off any excess flour to avoid clumping.

In a deep pot or skillet, heat oil to 160°C (320°F) over medium heat. Test the oil by dropping in a small piece of coated tofu.

Carefully place the coated tofu slices into the hot oil in batches, fry for about 3-4 minutes on each side, or until golden brown and crispy.

In another skillet over low heat, melt unsalted butter, then add minced garlic, fresh curry leaves, and chopped red chili, sautéing until fragrant.

Stir in the mashed salted egg yolks into the sautéed mixture, gently folding them together until the sauce becomes creamy.

Taste your sauce and adjust the seasoning with white granulated sugar and fish sauce. Allow it to simmer for another minute.

Pour the rich, creamy sauce generously over the fried tofu and serve warm alongside fluffy steamed jasmine rice.