Braised Silken Tofu with Pork and Chile Oil

(recipe, Kylie Kwong)


  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


  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.