The base of this dish is deep fried firm tofu, ginger, soy sauce & water. This dish can be made with just these ingredients, although when I make it I tend to also add a wee bit of sugar, toasted sesame seed oil, & chinese rice wine. My pa tended to use pre-fried tofu cut into quarters, and refried – for a bite-size crispy juicy ball of deliciousness. When my mother made it however, she’d just use the pre-fried tofu and simmer it without any extra frying. Both ways are good though of course refrying gives a nicer texture.
If deep frying the tofu, use medium to medium-high heat and remove once light brown. You do not want to overcook them.
Then, in another pan/pot/whatever with a dash of oil, fry the ginger until crispy. Then put all the tofu in, about half a cup of water, a couple tablespoons of soy sauce, and simmer for 20 minutes. Optional extra ingredients are rice wine, sesame oil, and sugar.
A friend come over for dinner today, so I had a chance to make more than one dish, and lay the table out the way my family did for daily dinners. It makes a change from my usual one-bowl sitting in front of the computer. I also made a celery & capsicum in black bean sauce stir fry. The dishes were served with brown jasmine rice.
And my dear friend brought me a cake! How cute is that!