Add shallots, garlic and chili and continue to fry.
Add hoisin sauce and bean sauce, warm.
Mix cornflour in the chicken broth, add to the pan.
Add dòufu, bring to the boil and cook for another minute or two, enough to warm the
dòufu.
Add sesame oil and mix well.
Add spring onion.
Serve with noodles or rice.
Notes
This is a recipe from The Woks of Life, a site that is only
bearable with an ad blocker. The original looks like this:
So far the recipe is pretty much the same as the original. No sugar, of course. I used
garlic paste instead of raw garlic, and I added a Thai chili. Initially I omitted the white
pepper, but on 25 January 2026 I added a small amount, and to my surprise it improved the
dish. Currently the quantity is a guess.
The original recipe called for shallots. What's that? Do they mean spring onions? No, they call them scallions in the same recipe. But spring
onions seem a better choice.
Initially the ingredients included 100 ml of broth and 6 g of cornflour. On 26 October 2025
I found this too little and increased it 150 ml/9 g, increasing the hoisin and beans
accordingly. But the next time round I forgot, and it seems fine the way it is.
