Chicken Sauce Tofu 1:

300g tofu, 50g Thai chicken sauce, 150g flour, 50g cornstarch, 300g salad oil, a little baking powder. Cut the tofu into long strips and marinate with rice wine, salt and MSG. Mix flour, cornstarch and baking powder into a paste. Heat the oil in the pot until it is 40% hot (about 120 degrees), coat the tofu with batter, and fry it strip by strip in the oil. Add a little water to the pot, add Thai chicken sauce, add appropriate amount of salt and MSG, add the fried tofu and stir-fry.

Chicken Sauce Tofu II:

500 grams of tofu, 100 grams of chicken tenders, 10 grams of green onions, 1 egg, 30 grams of sweet soy sauce, 10 grams of refined salt, 3 grams of MSG, 2 grams of pepper, 20 grams of water starch, 3 grams of sesame oil, 50 grams of cooked lard. First, remove the water from the tofu and break it up with a knife. Use the back of the knife to pound the chicken tenderloin into minced meat; chop the green onions into fine pieces.

Take a small bowl and mix sweet soy sauce, monosodium glutamate, pepper, and water starch into juice. Put the wok on high heat, add cooked lard, heat it up, add minced chicken, fry until cooked, and put it into a bowl. Pour cooked lard into the wok, add minced green onion to the pan, then add tofu, chicken mince, and refined salt and spread with a spoon. Beat the eggs, pour them into the pot and stir-fry evenly, add the prepared gravy to thicken it, pour the cooked lard over the pot, remove from the pot and drizzle with sesame oil.