Spicy Braised Pork, Tofu and Vegetables

Spicy Braised Pork, Tofu and Vegetables

• 250g block firm tofu

• 2 tablespoons vegetable oil

• 400g pork mince

• large pinch chilli flakes

• 3 tablespoons finely chopped ginger

• ¼ teaspoon Sichuan peppercorns

• 4 cloves garlic, finely chopped

• ½ cup Japanese soy sauce

• 1 red capsicum, cored, deseeded, thinly sliced

• 1 spring onion, thinly sliced

• 1 cup thinly sliced cabbage

• 250g button mushrooms, sliced

• ½ cup frozen peas, thawed

• 1 cup cold vegetable stock mixed with 1 tablespoon cornflour

• 3 tablespoons oyster sauce

• a handful coriander sprigs

• Chinese egg noodles for 4, boiled until tender to the bite in plenty of water, ready when the pork is ready

Put the tofu onto several paper towels. Place more on top and weight with a couple of plates for 10 minutes.
Uncover and cut into 3cm cubes. Reserve.

Heat the oil over high heat in a wok or frying pan and add the pork, chilli flakes, ginger, peppercorns and garlic.
Stirfry 5 minutes until the pork is beginning to brown

Add the soy sauce, mix well and fry until evaporated

Add the capsicum, spring onion, cabbage, mushrooms and peas and stirfry 5 minutes.

Stir in the stock mixture and oyster sauce, mix well and bring to the boil.

Gently stir in the tofu without breaking it up.
Simmer 5 minutes or until the tofu is hot.

Serve on the noodles with coriander sprinkled on top.
Serves 4.