Next, I fried the minced pork. Prior to this, I had marinated the minced pork with soy sauce, a special sauce for meat that I had bought at Takashimaya, a teaspoon of XO vegetable sauce, some dark sauce, sesame oil and mixed them well. I added water and some cornstarch so that the sauce would thicken, covered the saucepan and let the meat simmer for about 10 minutes or so - can't remember exactly but the important thing is not to overcook the meat. I also added some chilli tomato ketchep to give the sauce a slightly spicy taste.
Lastly, I poured the tofu into the saucepan, stirred things for a while and turned off the fire.To garnish the dish, I used some chopped-up capsicum, cucumber and bits of red chilli.
Verdict from the family: Yum Yum except that I should have used more silken tofu. Next time folks 'cos your mum only makes do with what's in the fridge at a particular point in time.