Easy Devilled Tofu

The boy is seated next to me now and writing furiously in his small little notebook that his classmate gave to him today – ONE, TWO, THREE . . . . .ELEVEN TWELVE THREETEEN FOURTEEN FIVETEEN – and then making me write out the numbers in a row telling me that I need to learn from him. I screamed at him: ‘Threeteen? Who taught you anything about threeteen?”  Looks like I need to do something about his literacy soon.

Anyway, back to this receipe, which is just a simple comfort food that I attempted to do at home this weekend. I can’t even remember where I got this recipe from. A book? Online? Pinterest? On TV? Oh well, never mind. Just eat it, and then hopefully I can forget about everything else.


  • Oil: 2 tbsp
  • Garlic: 2 cloves, minced
  • Fermented soy beans: 1 tsp
  • Minced pork: 100g (mixed with 2 tbsp water)
  • Dried mushroom: 2, soaked, sliced
  • Silken tofu: 130g, diced
  • Sugar: 1/2 tbsp
  • Sweet chilli sauce: 1 tbsp
  • Fish sauce: 1 tbsp
  • Sesame oil: 1/2 tbsp
  • Cornstarch mixture: 1/2 tsp cornstarch + 3 tbsp water


  1. Heat oil in wok.
  2. Fry garlic and fermented soy bean till fragrant.
  3. Add minced pork and mushrooms. Fry till meat is cooked.
  4. Add silken tofu, followed by sugar, sweet chilli sauce, fish sauce and sesame oil.
  5. Stir in cornstarch mixture, then bring to a boil.
  6. Serve hot with rice.


  • This dish can be devilled and non-devilled – the non-devilled version can be made using ketchup instead of sweet chilli sauce.
  • Mixing the minced pork with water allows the meat mixture to break up more evenly during the stir-fry.

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