Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Cubes medium hard Tofu (2\"X2\") |
| 4 ounces | Ground pork |
| 1 teaspoon | Chopped garlic |
| 1 tablespoon | Chopped green onion |
| 1 tablespoon | Hot bean paste (use ground red pepper paste if you can't |
| \N \N | Find this) |
| 1 teaspoon | Brown peppercorn powder |
| 2 tablespoons | Soy sauce |
| 1 teaspoon | Salt |
| 2 teaspoons | Cornstarch |
| 2 teaspoons | Water |
| 1 cup | Soup stock |
| 1 teaspoon | Sesame oil |
| 3 cups | Oil |
Cut the tofu in ½ inch cubes and deep fry in hot oil for 30 sec.
Remove Tofu and drain off all but 3 tablespoons oil. Reheat and fry the pork well, add Garlic, hot bean paste, soy sauce, salt, soup stock, and tofu. Boil 3 minutes. Mix cornstarch and water to make a paste, then add to mixture to thicken. Toss in chopped green onion and sesame oil. Put on a plate and sprinkle with brown peppercorn and serve with rice.
Recipe is from: The PEI-MEI Cookbook VOL. 11