Stir-fry Tofu with Salted Fish and Chicken

Ingredients:

• 3 cubes of firm tofu (cut into 1 cm cubes)
• 1 tbsp of coarsely chopped salted fish - I use Malaysian ikan Kurau
• 30 g of chicken thigh fillet (thinly slivered)
• 2 garlic cloves (finely chopped)
• 1 stalk of green onion (cut into 1 inch lengths)
• 2 tbsp of oil

Seasoning:

• 1 tbsp of Oyster sauce - I use LKK's Panda brand
• a dash of white pepper
• 0.5 tsp of potato/tapioca starch
• 0.5 cup of water

How to:

• heat your oil in a non-stick pan (~1 min). Add in the chopped salted fish and stir-fry till fragrant
• add in garlic and chicken slivers. Stir-fry till the chicken turned white
• add in the tofu and seasoning. simmer for 3-5 minutes
• add in green onion, stir twice and serve

Spicy Bean Paste Tofu - Mapo Tofu

Ingredients:

• 80-100 g pork-neck loin (minced with 1 tsp of corn-starch and 0.25 tsp of salt)
• 4 blocks of tofu (cut into 2 cm cubes)
• 2 garlic cloves (chopped)
• 1 tbsp chopped scallion
• 1 tsp corn-starch + 2 tbsp water
• 2 tbsp cooking oil

Seasoning:

• 1 tbsp light soy sauce
• 1 tsp bean-paste
• 1 tsp Gochujang/Korean Red-Pepper Paste
• 0.5 tsp chicken essence powder
• 3 tbsp water

How to:

• heat your oil in a non-stick pan. Add in garlic and stir till fragrant
• add in pork mince. Stir till turning white
• add in tofu and seasoning. Stir for another 30 seconds
• add in scallion and corn-starch mixture
• mix well and serve