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Another gem from !

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This recipe contains alcohol. Please use it and in your dishes responsibly.

Please fave and comment on the original submission here: http://www.furaffinity.net/view/6083008

A popular Chinese dish of tofu and pork full of flavour and taste from the kitchens of  arson

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Just finished makin it from scratch. Om nom nom. :3  jckehayias wanted a recipe so here it is!
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One 10oz of Firm Tofu.
1/4 of a pound of Ground Pork
2 Green Onions (Sometimes called scallions) chopped thinly (Root end chopped and tossed).
1 tsp of Minced Garlic
2 tbs of Sesame Seed Oil
3 tbs of Sake
2 tbs of soy sauce
1 tbs of ketchup
1/4 of a cup of Chicken Broth
2 tbs of Brown Sugar
Dash of Ground Black Pepper and Kosher Salt.
1 tbs of Corn Starch
1 tbs of Water

Start by pouring oil in the wok and allow it to heat up well under high heat. Swirl wok around to allow the oil to spread along the pan entirely. Give it a few more minutes to heat up to allow even cooking and add the ground pork.

Stir ground pork around and slowly stir with a wooden or plastic spatula until the meat is properly browned. Add in the minced garlic and stir to mix with the meat. Allow it to cook for a few more minutes until you can smell the garlic.

Make sure you keep an eye on the wok at all times because burnt garlic is bitter. In a small cup, add ketchup, 2 tbs of sake, a dash of oil, and mix well until it's fully incorporated. Open tofu package and pour the liquid from the tofu and wrap in a paper towel for 15 minutes. Pour the sauce into the wok and mix well with the meat. Add in 1 tbs of sake and stir until the steam has cooled down.

Unwrap the tofu from the paper towel and slice the tofu into squares. Add the chicken stock, soy sauce, and tofu to the wok and gently mix; remembering to be gentle as to not break the tofu. Lower the heat to medium high and allow the liquid to boil. Continue to gently stir the food around once in and a while.

Once it starts to boil, add chopped green onion to the wok and lower the temperature to low and allow it to cook for a few more minutes. The reduction of temperature will allow the tofu to soak up the liquids of the sauce. After a few minutes has passed, turn the heat up to high. Add corn starch and water together and mix well with your fingers and slowly pour it into the wok while lightly swirling the wok. Allow it to cook for one minute under high heat and turn it off.

Allow to stand for 5 minutes and serve it on top of white steamed rice.

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