Tofu with preserved szechuan vegetable and pork

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2
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)


  • 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.


Tofu with Preserved Szechuan Vegetable and Pork, photo 1
Tofu with Preserved Szechuan Vegetable and Pork, photo 2


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