Ingredients
300 g (about 10.5 oz) cooked rice, 2 blocks of firm tofu.
Seasonings
20 g scallion, minced, 10 g garlic, minced, 2 teaspoons salt, 1 tablespoon each chili sauce, chicken bouillon powder, and soy sauce, to taste each meat sauce, spicy broad bean paste, and water starch slurry, 100 g braising liquid, 2 tablespoons each sugar and vegetable oil.
Steps
1. Cut the tofu into small cubes; place the rice in a large bowl.
2. Heat vegetable oil in a wok over medium-high heat. Add minced garlic and ground pork, stir-frying until fragrant. Season with salt, chili sauce, chicken powder, soy sauce, sugar, spicy broad bean paste, and braising liquid, stirring well. Add diced tofu and stir-fry briefly, then reduce heat to low and simmer until the sauce thickens. Thicken with a cornstarch slurry, sprinkle with chopped scallions, and serve over steamed rice.