Add stock, soy sauce, and sugar. Simmer for a few minutes. Next place the stuffed tofu pieces in the wok, cover and bring to a boil. Reduce the flame and simmer for about 8 minutes or until half the liquid has boiled off.
3. 油一大匙炒香蔥段，下高湯及醬油三大匙、糖一小匙略煮，隨入豆腐蓋鍋燒開，再改小火燜煮至湯汁剩約一半，即以太白粉勾芡，上灑蔥花即成。