Stir Fried Tofu with Pork and Leeks

One of the food item pregnant women are encouraged to eat is tofu, so whenever I have the chance or friends goes to Malmö, I will get some blocks of tofu so I can use them as soup or dishes. This is something my Dad would cook, seeing he loves vegetables such as spring onions, leeks and chinese celery. Whenever he cooks a pork or seafood dish for example, it will be these vegetables he eats instead of the main protein. He said it's because he likes them, but I think it's also because he wants his children to enjoy the main meat or seafood out of love since we don't pay the 'side dressing' much attention.

Ingredients
1 block of tofu
1 stalk of leek, sliced into 'horse ears' shape
1 medium clove garlic, minced
1 chili padi, sliced
5-6 thin slices of ginger
100g lean pork, sliced thinly, marinate with some soy sauce, pepper and sesame oil
Hot water and oyster sauce

Steps

1. Heat up a pan with cooking oil covering the base over medium heat and slightly brown the tofu on both sides, set aside.
   
   
   
2. In the same pan, add a tablespoon of cooking oil if needed and add in the ginger slices first, frying it until fragrant before adding the garlic and chili padi.
3. Add the sliced pork next and stir fry until it has change colour before adding the leek slices. The leeks in Sweden are of a much larger variety, and hence a bit 'thicker', so it may take a little longer to sweat it until soften, but cook it until it is bright green before returning the tofu slices into the pan to stew.
   
   
   
   
   
4. Pour enough hot water to just cover the ingredients in the pan and add in about 2 tablespoons of oyster sauce and let it simmer over medium heat for about 5-10 minutes until the sauce reduces till gravy-like and the leeks has soften more. Best eaten with rice!