– 1 block of soft tofu

– 1/2 pound of ground pork

– 2 tablespoons of doubanjiang (spicy bean paste)

– 1 tablespoon of soy sauce

– 1 tablespoon of Shaoxing wine

– 1 tablespoon of cornstarch

– 1/4 cup of chicken broth

– 2 cloves of garlic, minced

– 1/2 inch of ginger, minced

– 2 green onions, chopped

1. Cut the tofu into small cubes and set aside.

2. In a small bowl, mix together the soy sauce, Shaoxing wine, and cornstarch. Set aside.

3. Heat a wok or large skillet over high heat. Add the ground pork and cook until browned, breaking it up into small pieces as it cooks.

4. Add the garlic, ginger, and green onions to the wok and stir-fry for 30 seconds.

5. Add the doubanjiang to the wok and stir-fry for another 30 seconds.

6. Add the chicken broth to the wok and bring to a boil.

7. Add the tofu to the wok and gently stir to combine.

8. Pour the soy sauce mixture over the tofu and stir gently to coat.

9. Cook for 2-3 minutes, or until the sauce has thickened and the tofu is heated through.

10. Serve hot with rice.

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