So this was quite difficult to make in the quantities I made, with any stirring needing to be done with great care, but then I did double it… So my bad. A bigger wok is required, but that’s not a thing I would be averse to as large quantities meant I could eat this for lunch in the week, and it only improved with time.
A bit of work involved, even when using ready made paste, but very nice and would make again. I used a firm tofu, squeezed it dry under a heavy pan, then dropped the pieces in a chicken stock for a while. Was good, but happily try other things… Tempeh, chicken, etc.
Also, whatever amount you see in the picture above… It’s too much food. So full.
From Eat To Beat Illness, pg. 162