Ingredients

• 2 pkg Superior’s Tofu Puff, cut into 1/2 inch cubes

• 1 tbsp Peanut oil

• 3 cloves Garlic, minced

• 1 pc Ginger (approx. 1 inch), peeled and minced

• 2 cups Chicken stock

• 1 tbsp Dark soy sauce

• 2 to 3 Dried chillis, stemmed and halved length-wise

• 7 Chives, green parts only, cut into 2” pieces

• 1 tsp Cornstarch mixed with 2 tsp. cold water

Instructions

3-4 Servings

1. Heat oil in a wok over medium-high heat. Stir-fry garlic and ginger in the wok until fragrant, about 1 minute.

2. Add chicken stock and bring to a boil, then add soy sauce, tofu, and chillis. Reduce heat to medium, and simmer until sauce is slightly thickened, about 6 to 7 minutes.

3. Add chives, toss to mix, and cook another 30 seconds. Add cornstarch mixture and stir gently until sauce has thickened, about 1 minute.

4. Transfer to a plate or large shallow bowl and serve immediately.