-
Cut tofu into large
pieces.
-
Each piece is then cut
into 3-4 smaller pieces.
-
Rub each piece with salt
evenly.
-
Soften dried shrimp in
water.
-
Diagonally cut spring
onions into 2 cm pieces.
-
Leave some part of the
green leaf portion to shred finely.
-
Remove seeds from the red
chili, then shred.
-
Heat 3 cups oil in a wok
until boiling hot.
-
Deep-fry tofu over high
heat until golden brown.
-
Scoop out and drip dry.
-
Leave 2 tablespoons oil in
the wok.
-
Put in dried shrimp, onion
and stir-fry until fragrant.
-
Add tofu, soy sauce, sugar
and a little water.
-
Braise over low heat for 5
minutes.
-
Turn once during cooking.
-
Sprinkle with shredded
spring onion and chili for serving.
