Tofu with preserved szechuan vegetable and pork

Ingredients

• 1 pack soft tofu
• 100 g lean pork or chicken
• 80 g preserved Szechuan  vegetable
• 1 clove garlic, chopped
• 2 slices ginger
• 2 tablepsoons oil
• 1/2 teaspoon cornflour + 1/2 teaspoon water
• 1/2 cup water
• 1 teaspoon chinese cooking wine (optional)

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Preparation

• 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 teaspoon water. Keep aside.
• Heat about 2 tablepsoons 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.

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