Braised Tofu with Ground Pork: Firm Tofu in Savory Sauce

Pat the pressed tofu cubes completely dry with paper towels. Heat 30ml of the oil in a non-stick pan or wok over medium-high heat. Pan-fry the tofu in a single layer for 3-4 minutes until golden on the bottom, then turn and fry the other sides. Transfer to a plate.

Add the remaining oil to the same pan. Add the ground pork and break it up. Cook over high heat for 2-3 minutes until the meat is browned and the fat has rendered.

Add the garlic and ginger. Stir-fry for 30 seconds. Add the Shaoxing wine and let it sizzle.

Add the soy sauces, oyster sauce, and chicken broth. Return the tofu to the pan. Bring to a simmer and cook over medium heat for 5-6 minutes, turning the tofu gently once or twice, until the sauce has reduced slightly.

Pour in the cornstarch slurry and stir gently until the sauce thickens and coats the tofu in a glossy layer. Remove from heat.

Add the sesame oil and scatter with scallions. Serve immediately over steamed white rice.