Instructions: In a small bowl, combine the stock, soy sauce, rice vinegar, sesame oil, fish sauce, chili garlic sauce and sugar; stir until the sugar is dissolved.

For the Dish: Bring a large pot of water to simmer. Slide the tofu squares into the liquid; cook until warm in the center, about 2 minutes. Carefully remove with a slotted spoon or Chinese wire strainer, drain and place on a serving platter. Cover with aluminum foil, shiny-side down, to keep warm.

Place a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the ginger, garlic, green onion, Sichuan preserved vegetables and shrimp; cook, stirring until fragrant, about 1 minute. Pour in the sauce; bring to a boil. Add the cornstarch solution; cook, stirring, until the sauce thickens, about 30 seconds. Pour the sauce over the poached tofu and serve hot.

This recipe yields 4 servings.

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