Ma-Po Bean Curd

• 1-pound package firm tofu, cut into 1/2-inch pieces
• 1 teaspoon canola oil
• 1 1/2 tablespoons coarsely grated ginger
• 1 large clove garlic, minced
• 4 ounces lean ground pork
• 2 minced scallions
• 2 to 3 teaspoons chili paste with garlic
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 23 cup no-salt-added chicken stock (plus a little extra)

1. Drain tofu and cut into 1/2-inch pieces.
2. Heat oil in nonstick skillet and saute ginger and garlic for 30 seconds.
3. Add pork, stirring to separate pieces and cook about 1 minute to brown.
4. Add the scallions, chili paste, soy sauce, sesame oil and chicken stock and stir well.
5. Add the tofu and stir in gently; cook, uncovered, over low heat about 5 minutes.
6. If necessary, add a little more stock.
7. Serve over rice.

firm tofu, canola oil, ginger, clove garlic, lean ground pork, scallions, chili paste with garlic, soy sauce, sesame oil, nosalt

Taken from cooking.nytimes.com/recipes/8975 (may not work)