Braised Tofu and Pork with Pickled Chilies

thatspicychick.com

Shawna Darling

I love food. I love cooking.

subheading: For the Pork Marinade:

100 grams / 3.5 ounces Ground Pork (see note 1)

½ TSP Low Sodium Light Soy Sauce

½ TSP Shao Xing Rice Wine

⅛ TSP ground White Pepper

¼ TSP Sesame Oil

subheading: For the Sauce:

1.5 TBLS Low Sodium Light Soy Sauce

2 TBLS Shao Xing Rice Wine

1 TBLS Chinkiang Vinegar

½ TSP Dark Soy Sauce

½ TBLS Sweet Bean Sauce (see note 2)

2 to 3 TSP White Sugar, to taste

1 TSP Sesame Oil

1 TSP Pure Chili Oil (without flakes/seeds)

½ cup / 118ml Water

subheading: For the Braised Tofu and Pork with Pickled Chilies:

350 grams / 12.35 ounce package Firm White Tofu - drained, cut into ¾-inch cubes

6 Garlic cloves - minced

2 TBLS minced Ginger

2 Spring Onion (Scallion/Green Onion) - small chopped, white and light green parts separated from dark green parts

2 to 8 fresh Red Chilies (Thai Bird’s Eye or any small hot red chilies), to taste - chopped

2 to 10 Chinese Dried Red Chilies (see note 3) - stems removed, snipped into ½-inch pieces

3 TBLS Peanut Oil (or any other neutral cooking oil with a high smoke point)

2 to 3 TBLS Lao Gan Ma Pickled Chilies Sauce (see note 4)

1 TBLS Fermented Black Beans (see note 5) - rinsed

1 TBLS Potato Starch (or Corn Starch)

3 TBLS Water

Directions at thatspicychick.com

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