Hunan Bean Curd in Hot Meat Sauce

Because I am a vegetarian, I leave out the pork. Also, I have made this by sauteeing fresh broccoli rabe, then adding the sauce ingredients and proceeding as written, since I didn't have any peas. Watch out--this is HOT! But very, very good!!

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 3 -4  cups  fresh firm tofu, cut into 1/2 inch cubes
• 1  cup  coarse ground pork
• 2  tablespoons white wine
• 1⁄2 teaspoon cornstarch
• 4  tablespoons  vegetable oil
• 1  tablespoon  szechuan hot bean sauce
• 1⁄2 tablespoon  minced fresh ginger
• 2  garlic cloves, minced
• 2  tablespoons light soy sauce or 2  tablespoons dark soy sauce
• 1  cup frozen green pea
• 2  teaspoons  hot pepper oil or 1  teaspoon cayenne
• 1⁄4 cup chicken broth
• 1  dash salt, to taste (optional)
• 2  teaspoons cornstarch, mixed with
• 1  tablespoon water
•  black pepper
• 2  scallions, minced
• 1  teaspoon  sesame oil

Directions

1. Marinate the pork in a mixture of the white wine and 1/2 teaspoon cornstarch for a few minutes.
2. Then fry in a hot wok containing the vegetable oil.
3. Cook for just a moment, and then add the bean curd cubes.
4. Add the hot bean sauce, ginger, garlic, soy sauce, peas, and hot pepper oil or cayenne.
5. Stir-fry for about 1 minute.
6. Add the chicken broth and optional salt, and stir over high heat until mixture comes to a boil.
7. Thicken the sauce with the cornstarch mixture.
8. Garnish with the black pepper, scallions, and sesame oil.
9. Serve hot.