Ma-Po's Bean Curd

Directions

Cut bean curd into ¾ inch cubes.

Cook in boiling water for a while.

Heat oil in a wok.

Quickly stir-fry the ground pork with Chili Nam Yuey and minced ginger until the pork is well cooked.

Add soup stock, bean curd (tofu), soy sauce and wine.

Simmer over a low flame until there’s almost no liquid left.

Add cornstarch paste and remove from heat.

Sprinkle with sesame oil, ground pepper and spring onion.

Enjoy! Notes: This dish is considered authentic only if it tastes hot, spicy and tender all at the same time.

The original recipe called for ground beef.

Most places now use pork.