Chinese Soysauce Tofu Recipe This is my Labmate Qi's Recipe, it's dang good 1 lb of pork, sliced thin 1 lb of firm, pressed, marinated tofu 2 large green peppers dark soy sauce (lau choe) peanut oil chilli garlic paste one package of zhacai couple tsps cornstarch First, the Zhacai is a very popular traditional chinese pickled vegetable. It's really salty and really spicy. You need to buy this from an asian store. It's really good. Second, the tofu has to be the stuff that's been marinated in soya sauce and is 'tough'. Not the standard western stuff that crumbles easily. It will be black on the outside. To start, cut the pork thin, add a couple tablespoons of soy sauce and stir it up so each strip turns a bit black. Let it stand like this for a while, then put in some cornstarch, a few teaspoons, and stir it up. After a little mixing, you won't be able to see the white powder anymore. Heat enough peanut oil to cover the bottom of your frypan, add the pork and stirfry until it turns white on all sides. Then add a heaping tablespoon of chilli garlic sauce and let it stirfry for 5 minutes or so. Then add the tofu, and at the same time, add several shakes of dark soy sauce. Let this go for 10 minutes, then add the peppers. When the peppers are as soft as you like, add the package of Zhacai, and stir for a minute or two. Serve over rice...