Ma Po Tofu

Source: The Wichita Eagle 10/31/01

3/4 pound tofu, diced 1/4-inch
2 tablespoons vegetable oil
2 garlic cloves, minced
1 chive or small scallion (green part only), chopped
1/4 pound ground pork
2 tablespoons spicy (not sweet) bean paste or Szechuan
    bean sauce (see note)
2/3 cup chicken broth
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon sesame oil
1 tablespoon spicy chili oil

Bring a pot of water to a boil, add the tofu and cook for 1 minute to remove acidity. Remove tofu, drain and set aside.

Heat the vegetable oil medium hot in a wok or large skillet. Sauté the garlic and chive until garlic aroma is evident, about 2 minutes. Add the pork, breaking up meat with a wooden spoon. Cook until all pink is gone, about 5 minutes.

Add the bean paste, chicken broth and tofu. Bring to a boil. Reduce the heat and let simmer about 5 minutes.

Dissolve the cornstarch in water. Stir the cornstarch slurry into the broth. Bring to a boil to thicken the sauce.

Just before serving, add the sesame and chili oils.

NOTE: Spicy bean paste is available in Asian groceries.

Makes 2 servings.