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.
This is a vegetable dish. You can substitute any of the vegetables. Those without a high water content works best.
Traditionally, it is served over longtong/ketupat (rice cakes). A link to Ridha’s recipe is included below. To save time, I use adabi brand “Ketupat”, which tastes good and smells authentic.
1 inch ginger
2 cloves garlic
½ inch tumeric
1 dried chilli, soaked, boiled & blended / or 2 tbsp chilli paste
20g dried shrimp
1 candlenut (buah keras)
500 ml coconut milk
½ handful long beans, cut into 5cm
½ small cabbage, cut into pieces
1 carrot, cut into 2cm pieces
1 stalk lemongrass
½ inch blue ginger (galangal ), smashed
8 cubes fried beancurd or 4 beancurd strips, cut into 5cm
1 tbsp grated coconut, dry fried with touch of palm sugar
4 tbsp oil
2 eggs, hard boiled
Pound ingredients to make a fine paste. If using chilli paste, don’t pound it. Just set it aside.
Fry paste (including chilli paste) in oil till fragrant.
Add coconut milk. Bring to boil and lower to medium heat.
Add beans, carrots, cabbage, blue ginger.
When soft, add beancurd.
When serving, sprinkle grated coconut and add halved eggs.
Ridha’s method for making Longtong: