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1
Slice tofu into squares, at least 2cm in width. Salt both sides of the tofu squares and set aside for 15 minutes. Salt helps the tofu fry up nice and crispy.
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2
Mince the scallions, chili pepper, garlic, ginger, and cilantro - set aside. Season ground chicken or pork with cooking wine, white pepper, soy sauce, sesame seed oil, and cornstarch - thoroughly combine and set aside. Clean shrimp, set aside.
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3
Blot tofu squares with a paper towel to get out all the excess moisture - tofu that is wet doesn't crisp up as nicely. Make sure to blot the tofu squares right before frying as they continue to leak water when sitting out.
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4
Heat nonstick pan with enough oil to coat the bottom of the pan, place on med-high heat. Lay out the tofu squares and fry, turning every 3-5 minutes until golden brown.
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5
Remove tofu from pan and layer on bottom of serving dish. Add garlic, chili pepper, and ginger to the oil, releasing aromas. Toss in minced meat mixture and saute for 3-5 minutes until meat starts to cook. Add shrimp, sauteing for another 3-5 minutes. Now add the broth to taste (I actually used left over pho broth and it was great!). Toss all ingredients gently together. Add bean sprouts and cook for another 2-4 minutes until sprouts wilt.
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6
Add remaining cilantro garnish. Pour chicken/shrimp/sauce mixture over tofu and serve with rice or noodles!
