Mapo Tofu

Szechuan Dish in origin. But because of it's popularity, now everyone has a variation.

(serves 4)
ingredients:
200g ground pork,
700g tofu,
1t ginger,
1 clove garlic,
1 spring onion,
2T onions,
3T soy sauce,
3T shao shin wine,
1t do ban jang,
1t hoisin sauce,
1t chili sauce,
150ml chicken broth,
1t sesame oil,
1t corn starch.

Marinade 10min. with pork with 2Tsoy 2Tshao shin wine, garlic, ginger both finely chopped.
Finely chop onion and sweat in fry pan (wok). Start to lightly boil cubed tofu in hot water (this will help open up pores in the tofu and therefore absorb more of the mabo flavor when added back into the mix). Now add the pork into the frypan and break up well. once the pork is browned, add the do ban, hoisin, and chili sauces.

Throw in the remaining soy and shao shin as well. stir well. add the chicken broth and then add in the drained tofu. reduce heat and let simmer for a minute or so. add finely cut spring onions but save some for garnish. cut the heat and add in starch(always mix with a bit of water so that it will not clump up while cooking) add sesame oil and mix well. garnish with the remaining spring onions. voila!