Many south-east Asian countries have their own variants of this dish, but my mother taught me this one – now a firm favourite of mine
The sweet-and-sour flavour of this dish is very much associated with China; however, many south-east Asian countries have their own variants. I grew up in northern Thailand, and my mum taught me this recipe, which uses tofu. It has always been one of my favourite dishes to make at home. You can substitute the tofu for meat, such as pork belly, or prawns should you wish.