Reminded us of Azabu…..

http://bitten.blogs.nytimes.com/2009/02/04/recipe-of-the-day-simmered-tofu-with-ground-pork-ma-po-tofu/

This dish cooks in about 10 minutes; the preparation time is about the same. The total time is so short that if you’re planning to serve the dish with rice, the rice should be the first thing you start cooking.

Ingredients

• 1 tablespoon peanut or other oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 teaspoon crushed red pepper flakes, plus more to taste
• 1/4 to 1/2 pound ground pork
• 1/2 cup chopped scallions, green part only
• 1/2 cup stock or water
• 1 pound soft or silken tofu, cut in 1/2-inch cubes
• 2 tablespoons soy sauce
• Salt to taste
• Minced cilantro for garnish, optional

Method

• 1. Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
• 2. Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
• 3. Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.