500g tofu，50g pickled cabbage，1 piece red chili.
1 tsp sea salt, 1 tbsp first-extract soy sauce, 1tsp sugar, 1tbsp black bean soy sauce.
- Cut tofu into about 0.5cm thick slices; rinse and cut pickled cabbage and red chili into strips.
- Pan-fry tofu until both sides are crispy.
- Heat wok with oil; fry pickled cabbage and red chili until fragrant; add tofu, seasonings and some water, reduce to low heat to simmer until tofu is well-coated with sauce.
- Remove from heat; drizzle with sesame oil and ready to serve.
Tofu should be slow-cooked on low heat.