Steam the tofu on high
heat for about 10 minutes, remove, dry and mash with spoon.
Rinse mustard greens, cut
into 0.5 cm long sections.
Soak mushrooms until
softened, rinse, cut off tough stem and chop finely.
Mince spring onion.
Remove seeds from chili
and mince.
Heat 2 tablespoons oil in
a wok.
Fry tofu slowly until
golden brown and remove.
Add 1 tablespoon oil to
the wok.
Stir-fry ground pork until
oil is released.
Add mushrooms, onions,
ginger and chili until fragrant.
Add tofu and mustard
greens.
Continue to cook until
heated through.
Add salt and sesame oil to
taste.
Remove and serve.
Notes : Steaming before
frying, the tofu can be easier to become golden brown. The mustard
greens must be washed carefully, as they are usually full of dirt.