Braised Silken Tofu with Pork and Chile Oil

From the book Simple Chinese Cooking by Kylie Kwong

Ingredients

	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

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.

Copyright © 2006–2008 Culinate, Inc. All rights reserved.