Dice the tofu. Cut beef into small cubes. Chop garlic. Crush the Chili Nam Yuey cubes and mix with ground pepper. Cook diced tofu in boiling water for a while. Remove and drain well. Heat oil in a wok till hot. Stir fry spring onion and garlic for a few seconds. Add the diced beef. Stir fry till half done. Add diced tofu, Chili Nam Yuey, salt and pepper. Mix well. Bring to a boil. Add chopped garlic and cornstarch paste. Serve.

The name "Ma-La-Tang" means that a lot of pepper and chili powder had to be added to make the dish hot and spicy.

From The Chinese Regional Cuisine Series, Szechuan Cooking.