Braised Silken Tofu with Pork and Chile Oil
(recipe, Kylie Kwong)
- 1 packet silken tofu (10 ounces)
- 2 Tbsp. vegetable oil
- 6½ oz. ground pork
- 4 garlic cloves, finely diced
- 1 Tbsp. finely diced ginger
- ⅓ cup shaoxing wine or dry sherry
- 1 Tbsp. white sugar
- 1 Tbsp. light soy sauce
- 2 tsp. oyster sauce
- ½ tsp. sesame oil
- 1 tsp. ground Sichuan pepper and salt
- ⅓ cup water
- 2 tsp. malt vinegar
- ½ tsp. chile oil
- 1 cup finely shredded iceberg lettuce
- 1 small tomato, finely sliced
- 2 Tbsp. finely sliced spring onions (scallions)
- Pinch Sichuan pepper
- Salt to taste
- Gently remove tofu from packet and invert onto a plate. Carefully cut into 20 cubes by cutting lengthways into equal slices, then widthways into 5.
- Heat oil in a hot wok until surface seems to shimmer slightly. Add pork, garlic, and ginger, and stir fry for 1 minute. Add wine or sherry, sugar, soy sauce, oyster sauce, sesame oil, 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 chile oil, gently separating tofu as it falls into the pork mixture. Reduce heat and simmer, uncovered, for 3 minutes or until pork is cooked through.
- Spoon braised tofu into a shallow bowl and top with lettuce and tomato. Garnish with spring onions and sprinkle with extra Sichuan pepper and salt.