Prep 10 min·Cook 15 min·Rest 15 min

1. 1You're here
   Step 1.

   Soak the wood ear in just-boiled water for 15 minutes, then trim off any hard bits and tear into pieces.

   5 g Dried wood ear fungus

   15 min
2. 2
   Step 2.

   Meanwhile pat the tofu dry and cut it into 1 cm-thick slices, then each slice into triangles.

   400 g Firm tofu

3. 3
   Step 3.

   Heat 2 tbsp oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for about 3 minutes each side until golden, then lift out.

   3 tbsp Cooking oil400 g Firm tofu

   6 minPan-fry

   Wok-chan's tip鑊仔貼士

   Leave the tofu alone until it releases easily; moving it too early tears the crust.
4. 4
   Step 4.

   Add the remaining oil and fry the pork for 1–2 minutes until no longer pink. Add the garlic, spring onion whites and chilli bean paste and stir for 30 seconds until the oil turns red.

   3 tbsp Cooking oil120 g Thinly sliced pork (or pork shoulder, sliced)2 cloves Garlic, sliced2 stalks Spring onions, cut into 3 cm pieces1 tbsp Chilli bean paste (doubanjiang)

   2 minStir-fry
5. 5
   Step 5.

   Add the carrot, wood ear and green pepper and stir-fry for 1 minute.

   ½ Carrot, thinly sliced5 g Dried wood ear fungus½ Green pepper, cut into pieces

   1 minStir-fry
6. 6
   Step 6.

   Add the rice wine, soy, oyster sauce, sugar and water, return the tofu and simmer for 4 minutes, turning the tofu once, so it soaks up the sauce.

   1 tbsp Taiwanese rice wine (mijiu)1 tbsp Light soy sauce1 tbsp Oyster sauce1 tsp Sugar120 ml Water400 g Firm tofu

   4 minBraise / stew
7. 7
   Step 7.

   Stir the cornflour mixture, pour it in and stir gently until the sauce thickens. Scatter over the spring onion greens and serve.

   1 tsp Cornflour, mixed with 1 tbsp water2 stalks Spring onions, cut into 3 cm pieces