Ma Po Tofu

Ingredients

 * 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

Directions
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.

Nutrients per serving: 435 calories, 28 grams protein, 14 grams carbohydrates, 31 grams fat, 33 mg cholesterol, 543 mg sodium