Set pork cubes in a medium-sized bowl. Add soy sauce, salt, and sugar to taste. Mix in the egg white and green onions until everything is well mixed. Put the dish in the fridge for at least an hour with the lid on. In a big, heavy saucepan or deep fryer, heat 1 quart of oil to 365 degrees F (185 degrees C).. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok.
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Heat the oil in a small saucepan over a medium heat. Add the garlic, ginger and chilli flakes and fry for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornflour mixture and bring to the boil. Cook for a minute until thickened, then remove from the heat and set aside. Cut the tofu into 2cm/¾in cubes.. Add the remaining juice and 150ml/5fl oz water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside. Cut each chicken breast into eight or nine even pieces. Heat a tablespoon of the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for two minutes over a high heat.
