👨‍🍳 Instruktioner

1. 1

   Gently press the tofu cubes between paper towels to remove excess moisture. If using salted fish, rinse it briefly under cold water and pat dry.

   💡 Proffstips: Removing excess moisture helps the tofu brown better and absorb flavors.
2. 2

   Heat 1 tbsp of neutral oil in a wok or a clay pot over medium-high heat. Add the tofu cubes and pan-fry until golden brown on all sides. Remove from the wok and set aside.

3. 3

   Add another 1 tbsp of oil to the wok. Add the ground pork or chicken and stir-fry until it's no longer pink. Add the chopped garlic, ginger, and the white part of the green onions. Stir-fry until fragrant.

4. 4

   Add the finely chopped salted fish to the wok and stir-fry for about 1 minute until fragrant. Be careful not to burn the salted fish.

5. 5

   In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, sesame oil, chicken bouillon powder, water, and white pepper to make the sauce.

   💡 Proffstips: Adjust seasoning to your preference, as salted fish can be quite salty.
6. 6

   Return the browned tofu to the wok. Pour the sauce mixture over the tofu and meat. Bring to a simmer.

7. 7

   Cover the wok or clay pot and let it simmer for about 5-7 minutes, allowing the flavors to meld and the tofu to absorb the sauce.

8. 8

   Stir in the cornstarch slurry to thicken the sauce. Cook for another minute until the sauce is glossy.

9. 9

   Garnish with the sliced green onion greens and serve hot, preferably in the clay pot.

   💡 Proffstips: This dish is best served immediately with steamed rice.