Thanks for your feedback! I do want to change the slider for metrics (I’m from a country that uses metrics too), but it’s a pretty big project that I’ve been holding off (need to find a web designer first, then manually update over 700+ recipes). It’s something I plan to work on the next year.
For the chili oil part, I did “cheated” when I did the photoshoot, by using more chili oil for a look that resembles more to the restaurant version. I personally never use that much oil at home, because it doesn’t affect the taste that much, and it’s not very healthy. The amount of sauce is more nuanced. If you use a large skillet and braise with higher heat, the liquid would evaporate a lot and you will have very little sauce left at the end. If you want more sauce, you can either (1) use more chicken broth, or (2) reduce the heat, or braise for slightly less time. If you use a cornstarch slurry at the end, the sauce will thicken and coat the tofu, so it will still taste flavorful with a shorter braising time.