Ma-Po's Bean Curd

• 2 each tofu squares
• 2 tablespoons vegetable oil
• 4 ounces ground pork
• 2 cups stock
• 1 tablespoon cornstarch mix with water to form a paste
• 2 tablespoons chili nam yuey
• 1 teaspoon ginger minced
• 1/2 teaspoon soy sauce, tamari
• 1 teaspoon chinese (xiao xiang) wine
• 1/2 teaspoon sesame oil
• 1 teaspoon black pepper ground
• 1 teaspoon purple onion spring, minced

1. Cut bean curd into 3/4 inch cubes.
2. Cook in boiling water for a while.
3. Heat oil in a wok.
4. Quickly stir-fry the ground pork with Chili Nam Yuey and minced ginger until the pork is well cooked.
5. Add soup stock, bean curd (tofu), soy sauce and wine.
6. Simmer over a low flame until there's almost no liquid left.
7. Add cornstarch paste and remove from heat.
8. Sprinkle with sesame oil, ground pepper and spring onion.
9. Enjoy!
10. Notes: This dish is considered authentic only if it tastes hot, spicy and tender all at the same time.
11. The original recipe called for ground beef.
12. Most places now use pork.

squares, vegetable oil, ground pork, stock, cornstarch, chili nam yuey, ginger, soy sauce, chinese, sesame oil, black pepper, purple onion spring

Taken from recipeland.com/recipe/v/ma-pos-bean-curd-38947 (may not work)