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Ingredients:

350g soft bean curd (cut into 2cm cubes)

100g minced pork

2 cloves garlic, chopped

4 slices ginger, chopped

1 red chilli, diced

2 stalks spring onion, chopped

1 tbsp szechuan hot bean paste

2 tbsp cooking oil

4 tbsp soup stock or water

Seasoning:

1 tsp light soya sauce

1 tsp dark soya sauce

1 tsp sesame oil

1 tsp sugar

1/4 tsp pepper

1/2 tsp brown pepper corn

1 tsp chinese rice wine

Cornflour Thickening:

1 tsp cornflour

2 tbsp water

Method:

1. Marinate minced pork with 1/2 tsp salt, 1/2 tsp sugar, 1 tsp oil and 1 tbsp cornflour for 10 mins.

2. Heat the 2 tbsp oil in a wok. When hot, fry the garlic, chilli, ginger and the hot bean paste till fragrant. Add in the marinated minced pork and continue to fry for a while more. Sprinkle in 1 tsp chinese rice wine and 4 tbsp water.

3. Add in the bean curd cubes and seasoning. Leave to simmer over low heat for 2 minutes then thicken with cornflour thickening. Keep stirring for 2 minutes and add the chopped spring onions.