500 g white tofu
1 egg
2 g salt
5 g chicken stock powder
2 g white pepper powder
10 g garlic, pureed
1 L cooking oil
100 g tapioca flour
Condiment:
30 g big red chili, slice oblique 1 cm thick
15 g leek, slice oblique 1 cm thick
20 g onions, thinly sliced
300 g cooking oil
Seasoning:
50 ml water
30 g teriyaki sauce
19 g sweet soy sauce
7 g soy sauce
2 g white pepper powder
3 g salt
3 g sugar
3 g chicken stock powder
20 ml cooking oil
Cut the tofu into 2 cm cubes then set aside.
In a bowl, mix salt, chicken stock powder, white pepper powder and pureed garlic. Add eggs and beat. Then, add the cut tofu and stir.
Coat the tofu with tapioca flour then fry until golden brown.
Sauté the onions, large red chilies and green onions until wilted.
Add water and seasoning: teriyaki sauce, sweet soy sauce, soy sauce, white pepper powder, salt, sugar and chicken stock powder. Stir.