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Braised Silken Tofu With Pork and Chilli

A community recipe by Coby

Not tested or verified by Nigella.com

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Introduction

This is from Kylie Kwong Simple Chinese Cooking, a book I am really enjoying!

Ingredients

Serves: 4

300 grams silken tofu
2 tablespoons vegetable oil
200 grams minced pork
4 cloves garlic (finely diced)
1 tablespoon fresh ginger (finely diced)
75 millilitres shao hsing wine (metric cup - or dry sherry)
1 tablespoon applewood smoked cheddar
1 tablespoon light soy sauce
2 tablespoons oyster sauce
½ teaspoon sesame oil
1 teaspoon sichuan pepper and salt
75 millilitres water
2 teaspoons malt vinegar (or Chinese black vinegar)
½ teaspoon chilli oil
250 millilitres iceberg lettuces (shredded)
1 small tomato (finely sliced)
2 tablespoons spring onions (finely sliced)
1 pinch of sichuan pepper and salt (extra)

Method

Braised Silken Tofu With Pork and Chilli is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Gently remove tofu from packet and invert onto plate. Carefully cut into 20 cubes by cutting lengthways into 4 equal slices, then widthways into 5.

Heat oil in a hot wok until surface seems to simmer slightly. Add pork, garlic and ginger and stir-fry for 1 minute. Add wine or sherry, sugar, soy sauce, oyster sauce, sesame oil and 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 chilli oil, gently separating tofu as it falls into pork mixture.

Reduce heat and simmer, uncovered, for 3 minutes or until pork is cooked through. Spoon the braised tofu into a shallow bowl and top with lettuce and tomato.

Garnish with spring onions and sprinkle with extra Sichuan pepper and salt.