Tofu, the old-time Chinese favourite! The tofu is first steamed, cooled and topped with preserved, pickled Szechuan vegetables and pork. Szechuan vegetables are preserved with salt, hot pepper powder and some spices. The Szechuan vegetable that I used for this dish is sold in packets and it can be eaten as it is, usually as an accompaniment in porridge. I like to stir-fry this preserved vegetable with shredded pork. This is a really simple and tasty dish that goes well with steamed white rice or plain white porridge.
Tofu with Preserved Szechuan Vegetable and Pork
1 pack soft tofu
100gm lean pork or chicken
80gm preserved Szechuan vegetable
1 clove garlic, chopped
2 slices ginger
2 tbsp oil
1/2 tsp cornflour + 1/2 tsp water
1/2 cup water
1 tsp chinese cooking wine (optional)
- Steam soft tofu for about 5 minutes. Drain, pat dry and put on serving plate.
- Cut pork to thin shreds and marinate with cornflour and 1 tsp water. Keep aside.
- Heat about 2 tbsp oil, saute chopped garlic and ginger slices till light brown and fragrant. Add in pork and stir for 2-3 minutes. Add in preserved Szechuan vegetables and water. Stir and let simmer for about 5 minutes until pork are cooked. Before adding salt, taste for saltiness, as the preserved vegetables are usually quite salty. Add in chinese cooking wine, if used, give a quick stir and dish out to the serving plate, on top of the steamed tofu. Serve hot.