Braised Tofu with Roast Pork Belly

Cut each block of tofu into two or three slices, pat dry, and lightly sprinkle salt on both sides. Set aside.

Heat the wok without oil, stir-fry the roast pork belly until fragrant and the oil renders out. Remove and set aside.

Put the tofu into the very hot oiled wok and pan-fry until golden on both sides. Remove and set aside.

Add the garlic and pan-fry over medium-low heat until lightly golden. Add the shredded ginger, minced shallots and ground bean sauce, and stir-fry until fragrant. Turn to medium heat, return the roast pork belly and stir to combine. Add the carrot and drizzle in the wine. Add the tofu. Add water, bring to a boil, then turn to medium-low, cover and braise until tender. Pour in the sauce, add the slurry and cook to your desired thickness. Garnish with spring onion sections and serve.