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…
