Ma Po Tofu

• 2 tsp cornstarch, mixed with 1 tbsp water until smooth
• 1/2 cup chicken stock
• 1 tbsp Chinese rice wine
• 1 tsp sugar
• 1 tbsp light soy sauce
• 1 tbsp chili bean paste
• 1 large clove garlic, finely chopped
• 1 tbsp grated fresh ginger
• 2 tbsp peanut oil
• 10.5 oz ground pork
• 21.5 oz silken firm tofu, drained, cut into 16 cubes
• 3 None green onions, thinly sliced on the diagonal
• None None steamed rice, to serve

1. In a small bowl, combine cornstarch slurry, stock, rice wine and sugar. In another bowl, combine soy sauce, chili bean paste, garlic and ginger. Set both aside.
2. Heat oil in a wok over high heat. Stir-fry ground pork for 2 mins, until browned. Add soy sauce mixture and bring to a boil. Add tofu and stock mixture. Simmer for 1 min, until thickened.
3. Transfer to serving bowls and sprinkle with green onions. Serve with rice.

cornstarch, chicken stock, chinese rice, sugar, soy sauce, chili bean paste, clove garlic, ginger, peanut oil, ground pork, silken firm, green onions, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/37614 (may not work)