Curry has a very typical Cantonese palate. Anything cooked in soy sauce and Chinese Oyster sauce will surely satisfy him. Sometimes I let him do the shopping at the Asian grocery and he could pile up on multiple bottles of soy sauces, thick concentrated and light salty ones, all in! Sometimes there can be 4 to 6 bottles of soy sauce in my pantry and when Curry's dad visits us every year, they are utilised to the maximum as the Cantonese cooking totally monopolize my kitchen and dinner table.
I prefer to use the thick soy sauce over the light and salty version and mostly it is used to give color to the dishes rather than a seasoning. Add in some sugar, the sauce seems to caramelize and produces a better color on the plate.
For this dish, I used the deep fried cubed tofu which is hollow inside and comes in a small pack of 10 to 12 pieces. Its chewy texture is more suitable for braising in soy sauce as it doesn't fall apart like the usual white tofu and retains its brownish fried color regardless what you dump on it. Ribs are always good no matter how it is cooked and what better way to gnaw it then getting all sticky and messy with the caramelized sauce smudging the lips while you work through all over the rib bones.
1.75 to 2 lbs of pork ribs parts
10 to 12 pieces of deep fried cube tofu
2 tbsp sugar
1/2 cup dark soy sauce
1/3 cup of water
Ginger slices, 3 thumbsized knobs
3 cloves of garlic, minced
1)Heat pot with oil. Stir fry the ginger slices and minced garlic for 1 minute.
2)Add in the ribs and coat evenly and cover lid and let sit for 3 minutes.
3)Add in the dark soy sauce and sugar and turn the heat down and let simmer for 15 minutes.
4)Stir in the tofu and add the water and continue to simmer for another 7 minutes, stirring occasionally.
5)Add salt. Serve with scallions.