Instructions

1. Begin by pressing the tofu to remove excess moisture: wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes.
2. After pressing, cut the tofu into 1-inch cubes and pat dry with a paper towel to ensure they fry up crispy.
3. Dust the tofu cubes evenly with cornstarch, shaking off any excess.
4. In a large frying pan, heat vegetable oil over medium-high heat until shimmering.
5. Carefully add the tofu cubes to the hot oil in batches, frying until they are golden brown on all sides, about 5-7 minutes. Remove the fried tofu and drain on paper towels.
6. In a medium saucepan, combine the sugar, vanilla extract, and milk. Bring to a gentle simmer over medium heat, stirring occasionally.
7. In a separate bowl, whisk together the egg yolks until smooth.
8. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to prevent curdling.
9. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a pudding-like consistency, approximately 5-7 minutes. Do not let it boil.
10. Once thickened, remove from heat and let it cool slightly before serving.
11. To serve, place the crispy fried tofu cubes in a serving dish and pour the warm vanilla pudding over the top. Enjoy immediately for the best texture.