1 15 oz package of tofu
1/4 to1/3 lb ground pork
2 tsp cornstarch
3 tsp soy sauce
2 tbsp water
1 stem scallion, finely sliced
1/2 tsp sesame oil, plus extra for garnish
1/4 tsp ginger, finely minced
1/2 tsp garlic, finely minced
1/4 tsp black pepper
1 tsp hot bean sauce or paste
Hot chili oil (optional)
1 tbsp vegetable oil

Mix ground pork with 1 tsp cornstarch, 2 tsp soy sauce, half of the minced scallions, 1/2 tsp sesame oil, 1/4 tsp grated ginger, and 1 tbsp hot bean sauce. Set aside. Hot bean sauce can be found in most Asian markets.

Take the tofu out of the box and rinse clean. Place it on a cutting board and slice the tofu into cubes of approximately 1" by 1". Tofu comes in a variety of textures from silken to extra firm. For this dish, we usually use soft or medium.

Heat the vegetable oil in a pan until just before smoking. Then turn down the heat to low and place the pork mixture in. Stir to break up the pork. The mixture will cook in approximately 2 minutes. Turn off the heat and remove the pan from heat.

In a small bowl, mix together 2 tbsp water, 1 tsp corn starch, and 1 tsp soy sauce.

In a separate pot, heat 4 cups of water to boil. Place the tofu in the pan for 1 to 2 minutes. Pour the tofu into a strainer to remove the water. Then place the strained tofu into the pan with the cooked pork mixture. Add the hot chili oil, if desired, and minced garlic. Then add the corn starch slurry. Turn the heat on high and stir gently. Once it is heated through, approximately 1 minute, the dish is ready to be served. Plate it, then sprinkle with pepper, the remaining scallions, and a dash of sesame oil.