Ingredients:
16 ounces firm tofu, diced into 1/2 inch cubes
8 ounces pork tenderloins, minced
1 tablespoon chili paste with garlic
1 tablespoon soy sauce
1/4 cup vegetable oil
2 tablespoons grated ginger
2 tablespoons minced garlic
1/2 cup chicken broth
2 tablespoons plum jelly
1 teaspoon szechwan pepper
1/3 cup finely sliced scallions
1 tablespoon cornstarch
2 tablespoons water
6 cups rice
Directions:
Blend together the minced pork, chili paste with garlic, and soy sauce.
Heat oil in wok and add pork mixture, cook for about 1 minute.
Add the ginger and garlic to the wok, cook briefly.
Add chicken broth and plum jelly and cook for about 1 minute.
Make sure that the jelly is mixed in thoroughly.
Add the tofu cubes and stir gently.
Heat for about two minutes.
Add Szechwan pepper and scallions.
Mix cornstarch and water and add it, stirring gently.
Once the sauce is thickened serve over white rice.
Servings: 4
Time preparation: 45 min.
Time total: 60 min.