This is a popular dish from the Sichuan province. The tofu can be cubed prior to cooking for nice, evenly shaped pieces. I like a tossed-together look and go for irregular pieces, chopped up using the spatula during the cooking process. Other meats I’ve enjoyed include luncheon meat and lap cheong (chinese sausage). The meat can be left out for a vegetarian version. Adding sweet corn (canned) also adds a nice touch and added texture. For an even more decadent meal, lightly toss cooked rice in fried shallots and chopped ginger for added aroma to rice.
This is an old recipe from my early days in the kitchen. An updated recipe is on its way…. don’t miss it! Also stay tuned for my ‘Taiwan Street Food’ series featuring Fried Tofu! Sign up and subscribe to my newsletter!
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- 1 box (14 oz) of tofu, preferably fairly firm
- 4 oz minced pork or diced chicken
- 2 cloves garlic, minced
- 1 tbsp sweet sauce
- 1 tbsp plum sauce
- 1 tsp cooking wine
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 tbsp chilli sauce/paste
- Spring onion, sliced, to garnish
- Stir fry chicken over heated pan. Add cooking wine and soy sauce.
- When chicken is ¾-cooked, add garlic and fry till fragrant.
- Add sweet sauce and plum sauce. Adjust to taste.
- Add tofu. Cut into irregular pieces with spatula.
- Add chilli and stir well.
- Add sesame oil and bring out the aromas.
- Serve over hot rice and garnish with spring onions.
Be sure to also try:
- Pan-Fried Tofu with Eggs
- Steamed Tofu with Ground Pork and Gogi Berries
- Steamed Tofu with Ground Turkey