Flavored stinky tofu stir-fried with stuff.
"Spicy Tofu" (that's what the English on the package says, HEH!!)** rinsed then sliced up. Hot pan, generous hot oil; stir-fry sliced ginger (goes in first), chopped smashed garlic, the sliced tofu, toss around, high heat. Add in thinly-sliced carrot, sliced kai-lan stems, fresh shiitake mushrooms cut into large slices, stir-fry; add in a mixture of soy sauce, oyster sauce in a bit of water, toss around. Thicken w/ some corn starch slurried in water.
** The stuff is actually 調味臭豆腐 which means "flavored stinky tofu". This one:
I wonder about folks who pick it up expecting a "spicy tofu" - y'know, a tofu with some chili heat...- then get quite a shock when they open it up and their nostrils tell them it's not quite what they thought. :-) Mind you, the smell permeates through the packaging anyway so one would think they might get an idea of it if they paid attention... :-D
Eaten voraciously with lots of rice, of course. Very tasty.
Also with Teochew-style Kiam Chye Arp Teng (鹹菜鴨湯) ("salted vegetable" duck soup) (or: Kiam Chye Ark Th'ng).
I used recipe P14 of "Uncle Lau's Teochew Recipes" (Epigram Books) as a jumping-off point and riffed off it.
Duck legs, skin-on, most of the fat left on, cut into pieces and blanched briefly in hot water. Fresh clean water & chicken stock (I skipped the pork stock in the recipe), the duck pieces, galangal slices (not in the recipe), LOTS of fresh ground white pepper (maybe 2 Tbsp or more), wet salted/sour plums ripped apart, some of the plum pickling liquid; trimmed cut-up pickled mustard ("harm choy" a.k.a. "kiam chye")¶¶, simmer (covered). Near the end, sliced-up Kumato tomatoes, a 2-second pour of VSOP brandy; simmer for a little while more, plus extra ground white pepper. Water added once or twice during the simmering to restore the volume. Total time probably around 2 hours (not sure, didn't really keep track).
¶¶Pre-soaked for a couple hours with a couple changes of water. The stuff is the usual sour/salted mustard found ubiquitously in certain Southern Chinese/SE-Asian cuisines, available here in Chinese/SE-Asian groceries commonly in packages of individual half-plants sealed in with some of the pickling water. The vegetable used is the large-leaved mustard, "kai choy". I've shown various types of soup using this pickled mustard in many posts here on eG.
