Preparation:
1. Drain the water from the tau kwa (firm tofu) first.
- Use kitchen napkin to wrap around the tofu and then place something heavy (such as a plate) on it to “squeeze” out its water content. 
- Change towel and repeat until the tau kwa gets firmer. I think there are some firmer and harder tofu in overseas supermarket but I haven’t found them at local supermarkets yet.

Note: You can use Seitan if you do not want to use tau kwa.

2. Prepare the “char siew” sauce
Ingredients:
Tomato sauce (those bottled, such as Maggi, Sinsin, Kimball, Heinz, etc.)
Vegetarian oyster sauce
Sugar
Salt (Just a little, or not at all if the oyster sauce you use is already salty enough)
Dark Soya Sauce
Sesame Oil
Chopped coriander
- Mix everything according to taste and colour. Do NOT add any water.

3. Slice the Tau kwa into smaller pieces so that it can absorb the marinade better. Marinate them overnight (keep in fridge).

Cooking:
1. Heat up about 1-3 tablespoons of oil in a non-stick frying pan.
2. Coat the outside of the marinated tofu with flour.
- I use organic wholemeal flour and I think the tau kwa slices become more fragrant when fried with this.
3. Fry the tofu slices on each side until brown and crispy using medium heat.
4. Pour the remainder of the marinade into the frying pan and turn to high heat.
5. Let the water content from the marinade evaporate a little while flipping the fried tofu slices to make sure they are coated with the sauce.

P/S: This “recipe” is written by an amateur-beginner cook. So try this recipe with precaution. Haha… I hope to try this recipe with Seitan instead after I know how to make my own Seitan. I am sure it will taste better since Seitan has more “meaty” texture compared to tofu.