Ma-Po Tofu

1 package bean curd
(1) 1 Tablespoon chopped green onion, 1 teaspoon chopped garlic, 1 teaspoon chopped ginger
2 oz ground pork
1 tablespoon hot bean paste
(2) 1 tablespoon cooking wine, 1 1/2 tablespoons soy sauce, 1 cup water, 1/2 teaspoon salt, 1/8 teaspoon Dave's Insanity Hot Sauce [optional]
(3) 1 1/2 teaspoons cornstarch, 1 tablespoon water
2 tablespoons fresh garlic or green onion cut diagonally
1/4 teaspoon Szechuan peppercorrn powder

Cut the bean curd into 1/2 inch cubes

Heat the wok, add 3 tablespoons olive or peanut oil. Stir fry (1) until fragrant, add ground pork and hot bean paste, stir to mix. Add (2) and bean curd. Bring to a boil then turn heat to low; cook for 3 minutes.

Add mixture (3) to thicken; stir. Sprinkle the pieces of garlic and Szechuan peppercorn powder over the bean curd. Transfer to a serving platter and serve.

Adapted from Chinese Cuisine by Huang Su-Huei