MA PO (SPICY) TOFU

1 tablespoon cornstarch
1 cup plus 1 tablespoon water, divided
1 1/2 tablespoons Chinese black vinegar*
1 1/2 tablespoons soy sauce
1 teaspoon Asian (dark) sesame oil
1/2 tablespoon granulated sugar
1 tablespoon vegetable oil
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1/4 pound ground pork, chicken or beef
1 (14- to 20-ounce) container firm tofu, drained and cut into 1/2-inch cubes
1 1/2 tablespoons hot bean paste or hot bean sauce*
5 green onions, chopped, divided

Mix cornstarch and 1 tablespoon water in a small bowl; set aside. In another bowl, mix vinegar, remaining 1 cup water, soy sauce, sesame oil and sugar; set aside.

Heat a wok or skillet over medium-high heat. Add vegetable oil. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.

Add meat; stir-fry, breaking meat up with a wooden spoon, until cooked.

Add tofu, hot bean paste and half of the green onions. Gently stir in soy sauce mixture. Simmer for a few minutes.

Add cornstarch mixture. Stir gently and simmer for 3 to 5 minutes or until thickened.

Add remaining green onions and toss to combine.

*Chinese black vinegar and hot bean paste or hot bean sauce are available at Asian markets.

Yield: 4 servings
Adapted from source: Introduction To Asian Cooking by Kristin Enkvetchakul