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Braised Silken Tofu With Pork and Chilli

A community recipe by

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


Serves: 4

  • 300 grams silken tofu
  • 2 tablespoons vegetable oil
  • 200 grams minced pork
  • 4 cloves garlic (finely diced)
  • 1 tablespoon fresh ginger (finely diced)
  • 75 millilitres 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 millilitres water
  • 2 teaspoons malt vinegar (or Chinese black vinegar)
  • ½ teaspoon chilli oil
  • 250 millilitres iceberg lettuces (shredded)
  • 1 small tomato (finely sliced)
  • 2 tablespoons spring onions (finely sliced)
  • 1 pinch of sichuan pepper and salt (extra)

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Braised Silken Tofu With Pork and Chilli is a community recipe submitted by Coby and has not been tested by so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish with spring onions and sprinkle with extra Sichuan pepper and salt.
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