- Cut tofu into slices and dry them with paper towels. Sprinkle some salt on both sides and set aside. In a pan over medium heat, stir fry the roast pork without any oil. Once the roast pork releases its own oil, dish out and set aside.
- In the leftover roast pork oil, fry the tofu slices until browned. Set aside. Throw in garlic and saute over medium low heat until lightly browned. Then add in ginger, shallots and ground bean sauce. Saute until fragrant.
- Turn the heat to medium high and put the roast pork and carrots in. Drizzle in the wine and add the fried tofu. Pour in the water. Allow to boil then, lower the heat to medium low. Put on a lid and leave to cook until roast pork softens.
- Put in seasonings and stir. Give the sauce a taste. Add in light soy sauce if needed as the saltiness of the roast pork used will vary each time. Add thickening mixture and mix gently until sauce thickens.
- Transfer to a serving dish and garnish with spring onions. Serve hot with steamed rice.