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BRAISED SILKEN TOFU WITH PORK AND CHILLI

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Serves: 4

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This is from Kylie Kwong Simple Chinese Cooking, a book I am really enjoying!

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Ingredients

  • 300 grams silken tofu
  • 2 tablespoons vegetable oil
  • 200 grams minced pork
  • 4 cloves garlic (finely diced)
  • 1 tablespoon fresh root ginger (finely diced)
  • 75 ml shao hsing wine (metric cup - or dry sherry)
  • 1 tablespoon applewood smoked Cheddar
  • 1 tablespoon light soy sauce
  • 2 tablespoons oyster sauce
  • ½ teaspoon sesame oil
  • 1 teaspoon Sichuan pepper and salt
  • 75 ml water
  • 2 teaspoons malt vinegar (or Chinese black vinegar)
  • ½ teaspoon chilli oil
  • 250 ml iceberg lettuce (shredded)
  • 1 small tomato (finely sliced)
  • 2 tablespoons spring onions (finely sliced)
  • 1 pinch of Sichuan pepper and salt (extra)

Method

  1. Gently remove tofu from packet and invert onto plate. Carefully cut into 20 cubes by cutting lengthways into 4 equal slices, then widthways into 5.
  2.  Heat oil in a hot wok until surface seems to simmer slightly. Add pork, garlic and ginger and stir-fry for 1 minute. Add wine or sherry, sugar, soy sauce, oyster sauce, sesame oil and Sichuan pepper and salt and stir-fry for 30 seconds.
  3. Pour in water and stir-fry for a further 30 seconds. Carefully slide tofu into wok with vinegar and chilli oil, gently separating tofu as it falls into pork mixture.
  4. Reduce heat and simmer, uncovered, for 3 minutes or until pork is cooked through. Spoon the braised tofu into a shallow bowl and top with lettuce and tomato.
  5. Garnish with spring onions and sprinkle with extra Sichuan pepper and salt.

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