Cut bean curd into 3/4" cubes. Cook in boiling water for a while.

Heat oil in a wok. Quickly stir-fry the ground pork with Chili Nam Yuey and minced ginger until the pork is well cooked. Add soup stock, bean curd (tofu), soy sauce and wine. Simmer over a low flame till there's almost no liquid left. Add cornstarch paste and remove from heat.

Sprinkle with sesame oil, ground pepper and spring onion. Enjoy!

This dish is considered authentic only if it tastes hot, spicy and tender all at the same time.

The original recipe called for ground beef. Most places now use pork.

Mrs. Chen Ma-Po, Pockmarked Chen a widow gained fame and recognition when she created this dish in her tofu stall about 100 years ago. The legend lives on forever!

From The Chinese Regional Cuisine Series, Szechuan Cooking.