---------- Recipe via Meal-Master (tm) v8.02
       Title: SPICY BEAN CURD
  Categories: Chinese, Pork
       Yield: 2 servings
     1/2 lb Medium-firm tofu
       1 ts Soy sauce and dry sherry
       1 ts Sweet bean sauce or hoisin
     1/4 lb Ground pork
       3 tb Salad oil
       1 ts Minced fresh ginger
       2 ts Minced garlic
       2 ts Hot bean sauce or 2 small
            -dried chiles
     3/4 c  Water
       2 tb Soy sauce
       2    Green onions, thinly sliced
       2 tb Each water and cornstarch
   A fiery sauce coats cubes of delicate tofu in this
   succulent stir-fry. To balance it’s zestiness and
   soothe your palate, serve with hot cooked rice. Cut
   tofu into 1/2 inch cubes; place in a colander and let
   drain for 15 minutes.  In a bowl, blend the 1 tsp soy,
   sherry, and sweet bean sauce; add pork and stir to
   coat.  Stir in 1 tsp of the oil; let stand for 15
   minutes. Heat a wok or wide frying pan over high heat.
   When pan is hot, add remaining oil.  When oil begins
   to heat, add ginger and garlic.  Stir once, then add
   pork and stir-fry until meat is no longer pink (about
   2 minutes). Stir in hot bean sauce.  Add tofu, the 3/4
   cup of water, and the 2 Tbs soy. Cook for 3 minutes;
   then add onions.  Stir together the water and
   cornstarch; pour into pan and cook, stirring, until
   sauce boils and thickens.  Makes 2 to 3 servings.