1. Wrap tofu w/ thick paper towel, let sit for 20 minutes to dry. 2. Chop finely both garlic and ginger. 3. Cut garlic chives into 1/2 inch pieces. 4. Dissolve chicken stock in the hot water. 5. Dissolve potato starch in water. 6. Cut tofu horizontally into 2 pieces; then cut block into 3/4" cubes. 7. Heat up your cooking pan, pour in sesame oil. 8. Add pork and brown at high heat thoroughly. 9. Add chopped garlic and ginger, reduce heat to medium. 10. Push aside the cooking garlic and add the chili bean paste and sweet bean sauce to cleared area of pan; fry sauces at low heat and mix together, stirring constantly to prevent burning. Mix condiments and pork together; stir fry until evenly browned. 11. Add sake, stirring until moisture is gone. 12. Add chicken stock, soy sauce and sake to the pan, stirring lightly. 13. Carefully add tofu blocks to pan, gently spread blocks in pan; let boil in high heat, then reduce to medium low and let simmer for 2-3 minutes, allowing tofu to soak in flavors of the sauce. 14. Add garlic chives, mixing gently to prevent tofu blocks from breaking. 15. Mix potato starch and water thoroughly before slowly adding it to the pan. 16. Gently mix by sliding spatula on pan away from you. 17. Heat on high heat for 30 seconds, then remove from heat and serve on top of rice. 18. Optional: sprinkle on sichuan pepper for added flavor and heat! ---------------------------------------------------------------------------
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