Recipe — Mapo Tofu

Serves 4 - 5 people
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1 1/2 lb Medium firm tofu, cubed (1/2 inch)
1/4 lb ground pork (or shrimp)
2 Tbsp cooking oil
1/3 cup chicken stock or water
4 cloves fresh garlic
1 tsp fresh ginger, minced
1 - 1 1/2 Tbsp Chinese hot black bean sauce
1 tsp corn starch
2 Tbsp green onions, chopped (garnish)
1 tsp Sichuan peppers, ground

Equipment:
Chef’s Knife
4 qt sauce pan
small mixing bowl
large wooden spoon

1) Heat a medium sauce pan, add cooking oil, then add ground pork. Cook ground pork until done. Add Chinese hot bean sauce and ginger. Mix well and fry for about 1/2 minute. Add chicken stock and bring to a boil. Add tofu, soy sauce, garlic, and cook 2 mins on medium heat.

2) In a small mixing bowl add a small amount of water to the corn starch to form a paste. While stirring, slowly add half the corn starch to the tofu mixture. Continue stirring allowing the mixture to thicken for a few seconds. Add the remaining corn starch and mix well.
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3) Transfer mixture to a serving bowl. Top with Sichuan pepper and green onions.