If you find yourself craving hui guo rou (Twice Cooked Pork) but only have firm tofu, I think this could probably called twice cooked tofu, because it is pan fried first by itself, then sauteed with the other ingredients. Mostly, though, the flavors are very similar, so I thought to call this twice cooked tofu..
1) Slice some firm tofu (I used 1/2 lb) into small squares (about 1×1 inches)
2) Blot dry and pan-fry until golden brown
3) Stir fry with leek (I used a few stalks of green garlic), about 2-3 tsp tian mian jiang (sweet flour paste), and 2-3 tsp la dou ban jiang (spicy bean paste). For some crunch and texture, I added some minced lo bo gan (salted radish).
4) Add salt and/or soy sauce if needed.
You can also follow the recipe link above, if you would prefer to measure things 🙂
-I used green garlic from my CSA and loved the bite and hearty texture it provided!