Small handfulof pickled mustard greens, sliced (see note)
Small handfulpickled salted radish, sliced (see note)
½ knobof ginger, peeled and cut into julienne
2green onions, sliced
2 tbspShaoxing wine (see note)
1 tbspkecap manis
1 tbspChinkiang vinegar (see note)
1 tbsplight soy sauce
1 tspgrated palm sugar
250 ml(1 cup) chicken stock
300 gmfirm tofu, sliced into 6 pieces
½Lebanese cucumber, finely sliced
1 tspSichuan peppercorns, roasted and ground
Heat the vegetable oil in a wok until just smoking. Add the mushrooms, mustard greens, radish, ginger and green onions and stirfry until fragrant (1-2 minutes), then deglaze the wok with the Shaoxing. Add the kecap manis, vinegar, soy sauce, palm sugar and stock. Check for balance, then add the tofu and reduce the heat to very low. Cover with a lid and braise for 4-5 minutes. Carefully transfer to a serving bowl, keeping the tofu intact. Top with the cucumber slices and sprinkle with the Sichuan pepper to serve.
Note Neil Perry uses braised shiitake mushrooms – the recipe is in his book or you can substitute with fresh shiitake mushrooms. Pickled mustard greens, pickled salted radish, Shaoxing wine and Chinkiang vinegar are available from Asian supermarkets.