1 block tofu – pat dried and deep fried till crispy and golden on both side
150 g minced finely chicken meat or pork
(marinade with a bit of salt, corn flour and water and set aside for 15 minutes)
2 cloves garlic – minced finely
1/2 can Narcissus Pickle Lettuce – minced coarsely
2 stalks spring onions – chopped
80 ml water
Water from 1/2 can pickle lettuce (add more if you want more)
21/2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp kicap manis
1/2 tsp white pepper (optional)
1/2 tsp sugar
1 tbsp corn flour (mixed with 2 tbsp water)
1) Heat 1 tbsp oil in a wok, add in the minced chicken meat and saute till opaque, add in minced garlic and stir fry till fragrant.
2) Add in minced pickled lettuce and sauce ingredients, mix well and bring to a boil. Simmer for 3 minutes and thicken with corn starch. Adjust thickness of gravy to your preference. Taste accordingly and adjust to your preference.
3) Place fried tofu on a serving plate and ladle the gravy over it. Topped with chopped spring onions and serve hot.