INGREDIENTS

• 1 block of firm tofu

DIRECTIONS

1. Prepare minced spring onions, ginger, and garlic. Take one block of firm tofu, wash it, and use kitchen paper towels to remove excess moisture to prevent splattering when frying.

2. Cut the tofu into evenly sized small pieces with a knife. Make sure they are not too thick, approximately 0.5 cm in thickness.

3. In a non-stick pan, heat 150g of oil. Once the oil is hot, add the diced tofu. Cook over medium-low heat, allowing it to fry slowly.

   Tip:

   It's recommended to use a non-stick or flat-bottomed pan for frying to ensure the oil spreads evenly across the pan's surface, preventing the tofu from sticking.

4. During cooking, you can shake the pan gently to ensure the tofu heats evenly.

5. After about two minutes of frying, flip the tofu pieces over.

   Tip:

   If you're unsure whether the tofu is cooked through, you can gently peel back the edge of a tofu piece to check its doneness.

6. Fry until both sides are golden brown. Transfer to a plate and set aside for later use.

7. Keep some oil in the pan. Heat the oil and stir-fry 3g of minced ginger and minced garlic until fragrant.

8. Then add 20g of Doubanjiang (broad bean paste) and stir-fry until the oil turns red.

9. Add enough water to cover the tofu. Stir in 5g of dark soy sauce and 10g of light soy sauce for seasoning and color.

10. Bring the mixture to a boil and add the fried tofu. Simmer over medium heat for 4 minutes.

11. Prepare a mixture of 100g water and 30g cornstarch to make a starch slurry.

12. Pour the starch slurry into the pot along the edge, increase the heat to high, and simmer until the sauce thickens. Then, add 3g of salt.

13. Thicken the sauce until desired consistency, sprinkle with 3g of chopped spring onions, and then remove from heat.