Ingredients
1 block of firm tofu, 50 g (about 1.8 oz) each of lean pork, carrot, and peanuts.
Seasonings
Scallion, ginger, and garlic, all minced; sugar, chili sauce, soy sauce, water starch, clear broth, and vegetable oil, each to taste.
Preparation
1. Rinse the lean pork and cut it into small cubes; peel the carrot, rinse it, and also cut it into small cubes.
2. Remove the skin from the tofu, rinse, drain, and deep-fry in hot oil until golden brown. Remove and let cool, then cut into 2 cm (about 3/4 inch) cubes. Add water starch and mix well to coat.
Steps
1. Remove the skins from the peanuts, then deep-fry them in oil heated to about 40% hot (around 280°F/140°C) until cooked through and golden. Remove and drain on paper towels.
2. Heat oil in a wok until hot, add the tofu cubes coated in water starch and deep-fry until cooked through, then remove and drain the oil.
3. Heat the remaining oil in the wok, add chopped scallions, ginger, and garlic, and stir-fry until fragrant. Then add the diced pork and stir-fry until cooked through, followed by the diced carrots and stir-fry until aromatic.
4. Then add chili sauce, soy sauce, sugar, and peanuts, stirring-frying until well combined. Add a small amount of clear broth, then the diced tofu, and cook until the flavors are absorbed. Thicken with a cornstarch slurry, then remove from heat and plate.