8 cubes bean curd (2 x 2 inches)
4 oz. ground pork, or beef
1 tsp. garlic, chopped
1 tbsp. green onion, chopped
1 tsp. brown peppercorn powder
2 tbsp. soy sauce
1 tsp. salt
2 tsp. cornstarch
2 tsp. cold water
2/3 c. soup stock
1 tsp. sesame oil
3 c. peanut oil

1. Cut the bean curd into 1/2 inch cubes and deep fry in hot peanut oil about 1/2 minutes.

2. Remove all oil except 3 tablespoons. Reheat oil and fry the ground pork well. Then add garlic, hot bean paste, soy sauce, salt, soup stock, and bean curd. Boil for 3 minutes.

3. Thicken with cornstarch paste, then sprinkle with onion and sesame oil. Place in bowl and sprinkle with brown peppercorn powder and serve.

NOTE: Hot red pepper oil may be added to this last, if you like it hotter.