The Lee Kum Kee brand chili bean sauce used for this dish can be found in many supermarkets’ ethnic section. Most Chinese stores will also likely to stock multiple brands of this very popular condiments. It is made of broad beans and has a distinctive rich flavor.
Preparation: 5 minutes Cooking: 8 minutes
- 400 g tofu
- 1 spring onion chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp oil
- ½ tbsp Lee Kum Kee Chili Bean Sauce*
- ½ cup stock or water
Heat oil, add garlic, ginger, 1/2 spring onion and chili bean sauce and stir for 10 seconds. Add tofu and soy sauce, stir for 30 seconds. Add stock or water, bring to boil, cover the wok and boil gently for 5 minutes. Cook without lid for another minute to reduce the liquid. Remove from heat. Sprinkle remaining spring onion on top and serve.
* for a milder version, replace as much chili bean sauce with soy sauce, as long as the two combined measures about 1tbsp.