Mapo Tofu (Bean Curd)

• 8 pieces bean curd (tokwa)
• 1 cup oil (for frying)
• 1 teaspoon garlic, minced
• 250 g ground pork or 250 g shrimp
• 1 1/2 tablespoons black bean garlic sauce (lee kum kee)
• 1 tablespoon chili-garlic sauce (lee kum kee)
• 2 tablespoons soy sauce
• 3/4 cup chicken broth
• 1 tablespoon cornstarch, mix in
• 1 tablespoon water
• 2 tablespoons spring onions, chopped

1. Cut bean curd into 2 forming two triangles.
2. You should have 16 all in all.
3. Fry bean curd till golden.
4. Set aside.
5. Heat a little oil and stir fry garlic.
6. Add in ground pork or shrimp.
7. Saute till no longer pink.
8. Add black bean garlic sauce, garlic sauce, soy and stock.
9. Let simmer awhile.
10. Correct seasoning, add more chili if you want it hotter.
11. Thicken with cornstarch mixed in water.
12. Put back all the cooked tofu in the sauce.
13. Let it simmer in low heat until flavor gets absorbed.
14. Garnish with spring onions.

bean curd, oil, garlic, ground pork, black bean garlic sauce, chiligarlic sauce, soy sauce, chicken broth, cornstarch, water, spring onions

Taken from www.food.com/recipe/mapo-tofu-bean-curd-323413 (may not work)