200 g white tofu
100 ml water
30 g onion, thinly sliced
10 g garlic, coarsely chopped
17 g big red chili, sliced oblique 1 cm
17 g large green chili, sliced oblique 1 cm
20 g leek, sliced oblique 1 cm
7 g soy sauce
19 g oyster sauce
19 g sweet soy sauce
10 g ground black pepper
10 g cornstarch/cornflour, dissolved in 50 ml of water
5 g salt
5 g sugar
3 g chicken stock powder
Saute ingredients (A) until lightly browned.
Add ingredients (B) and sauté until softened.
Add water and seasoning and stir until well blended and it starts to boil. Add the cornstarch solution and stir again until the sauce thickens.