Braised Silken Tofu with Pork and Chile Oil

From the book Simple Chinese Cooking by Kylie Kwong

Ingredients

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.

This content is from the book Simple Chinese Cooking by Kylie Kwong.