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.
1 box (14 oz) of tofu, preferably fairly firm
4 oz minced pork or diced chicken
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.