1teaspoonShaoxing wine(can substitute other rice wine or dry cooking sherry)
Heat a flat-bottomed cast iron pan over medium high heat. Before it starts to smoke, add 1 tablespoon of oil, and tilt the pan so the oil coats the bottom of the pan. Add the tofu and pan fry on both sides—3-5 minutes on each side until golden brown. Turn off the heat and set aside.
Heat the second tablespoon of oil in a wok over medium heat. Cook the garlic, chili, and the white parts of the scallions for about a minute. Next add the ground pork (or chicken) and stir fry for a minute until meat is cooked through.
Add the light soy sauce, oyster sauce, Shaoxing wine, sugar and water. Stir and bring to a boil. Finally, add in the pan-fried tofu and the green parts of the scallions. Turn up the heat, and quickly stir-fry everything together. Add salt to taste and serve.