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Braised Silken Tofu with Pork and Chile Oil

(recipe, Kylie Kwong)

Ingredients

1. 1 packet silken tofu (10 ounces)
2. 2 Tbsp. vegetable oil
3. 6½ oz. ground pork
4. 4 garlic cloves, finely diced
5. 1 Tbsp. finely diced ginger
6. ⅓ cup shaoxing wine or dry sherry
7. 1 Tbsp. white sugar
8. 1 Tbsp. light soy sauce
9. 2 tsp. oyster sauce
10. ½ tsp. sesame oil
11. 1 tsp. ground Sichuan pepper and salt
12. ⅓ cup water
13. 2 tsp. malt vinegar
14. ½ tsp. chile oil
15. 1 cup finely shredded iceberg lettuce
16. 1 small tomato, finely sliced
17. 2 Tbsp. finely sliced spring onions (scallions)
18. Pinch Sichuan pepper
19. Salt to taste

Steps

1. 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.
2. 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.
3. 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.