Braised Tofu with Ground Pork in Black Vinegar Sauce

This dish is redolent of the flavors of a hot and sour soup and probably something that my grandpa (Ah-Kung) would have enjoyed because of the addition of vinegar, a commonly used ingredient in the cuisine of his native Fujian province. I adapted this recipe from Chinese Cooking: Favorite Home Dishes, a Weichuan cookbook by Chen Hsueh Hsia published in 1993. Very easy to make, super flavorful and great on its own or over steamed white rice.