A very comforting Szechuan Chinese dish. Traditionally made with pork and tofu in a thick flavorful and spicy sauce. One of our favorite ways to enjoy this recipe is to top off a bowl of ramen.
1 (20 oz.) block firm tofu, cubed, drained 2 TB vegetable oil 1 lb. ground pork, chicken or turkey 2 tsp. ginger, minced 2 tsp. garlic, minced 5 stalks green onion, chopped, white parts only 2 tsp. chili garlic paste 2 TB Aloha shoyu 2 c. chicken broth 3 tsp. cornstarch mixed with 3-5 tsp. water 2 tsp. sesame seed oil 1 tsp. chili oil 5 stalks green onion, chopped, green parts only
In a large skillet or wok over medium high heat; brown pork in oil. Add ginger, garlic and white parts of green onion. Add chili garlic paste, soy sauce, broth and tofu. Bring to a boil and cook 2-3 minutes. Stir in cornstarch mixture, sesame seed and chili oils.
For service; stir in green parts of green onion. Optional to serve over pan fried noodles or as a ramen topping. Serves 4-6 appetizers or 2 entrees.