Ingredients
2 blocks of firm tofu, 2 red chili peppers.
Seasonings
Sesame oil 1/2 teaspoon, broth 3 cups, satay sauce 1 tablespoon, broad bean paste 2 tablespoons, soy sauce 4 tablespoons, vegetable oil 2000 g (about 8 1/2 cups).
Steps
1. Rinse the tofu, then cut into thick slices; wash the red chili pepper, remove the stem and seeds, and julienne into strips.
2. Pour vegetable oil into the wok and heat to 350°F (180°C), then add the tofu and deep-fry until the surface becomes firm and golden; remove and drain well.
3. Add broth to the pot, then stir in the satay sauce and broad bean paste and bring to a boil. Add the tofu and simmer over low heat for 20 minutes. Transfer to a bowl, garnish with shredded red chili, and drizzle with sesame oil.