Chinese Spicy Bean Curd

Serves 3 to 4

Bean curd with a real punch! Make it as spicy as you like, since traditionally it is very hot. Serve rice with this dish.

Ingredients:
Marinade
half teaspoon sugar
1 teaspoon cornstarch
half tablespoons soy sauce
1 tablespoon water
1 tablespoon corn oil

4 ounces ground veal or turkey
4 squares fresh bean curd, or l pound package soft bean curd
half teaspoon kosher salt
3 tablespoons corn oil
1 garlic clove, minced
2 teaspoons minced fresh ginger
3 tablespoons finely chopped scallions
2 teaspoons Hot Chili Sauce (recipe here)
half Cup Chicken Broth (recipe here)
2 tablespoons soy sauce
2 teaspoons cornstarch mixed with 2 tablespoons water
half teaspoon Roasted Sichuan Peppercorns (recipe here)
1 teaspoon oriental sesame oil

Instructions:
1. Combine the marinade ingredients, add the meat and mix well. Cut the bean curd into l/4inch cubes. Sprinkle with salt. Set aside.

2. Heat a wok over moderate heat until hot and add corn oil. Add the garlic, ginger and scallions, and stir fry a few seconds until the flavors are released. Add the meat and stir fry to separate the pieces. When the meat changes color, add the chili sauce. Stir well.

3. Place the bean curd atop the meat. Add the broth and soy sauce and slowly bring to a boil. Turn the heat to a simmer and cover. Cook for 3 or 4 minutes, stirring gently once or twice during the cooking.

4. Stir the cornstarch mixture well and add to the wok, gently stirring until the sauce thickens. Sprinkle mixture with ground peppercorns and sesame oil, and serve piping hot.

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