BRAISED SILKEN TOFU WITH PORK AND CHILLI

This is a very quick and simple Chinese dish. It is very tasty and a good way to eat tofu, especially if you are not that keen on its taste. The tofu takes on the flavours of the sauce and it's really yummy. Make sure you use silken tofu for this recipe, though. From 'Simple Chinese Cooking'.

INGREDIENTS:

300g silken tofu

2 Tbsp vegetable oil

200g pork mince

4 garlic cloves, crushed

1 Tbsp grated ginger

1/3 cup Shaoxing rice wine or dry sherry
1 Tbsp white sugar
1 Tbsp light soy sauce
2 tsp oyster sauce
1/2 tsp sesame oil
1 tsp ground Sichuan pepper and salt
1/3 cup water
2 tsp malt vinegar
1/2 tsp chilli oil
1 cup finely shredded iceberg lettuce
1 tomato, finely sliced
2 Tbsp finely sliced spring onions
pinch Sichuan pepper and salt, extra

METHOD
Gently remove the tofu from packet and invert onto a 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 shimmer slightly. Add pork, garlic and ginger and stir-fry for 1 minute.
Add wine, 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 and simmer, uncovered, for 3 minutes or until pork is cooked through.

All in all, preparation and cooking, doesn't take much. About 20 - 25 minutes. The first time I cooked it, I followed the recipe, but found it too salty. This time I have halved the amount of Sichuan pepper and salt. I also used brown sugar instead of white.

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.

Serves 4-6 as part of a banquet