Ma Po Tofu, Gravity's Guide

Ingredients

• block bean curd (She doesn't say what kind

  I prefer silken for this application), cut into cubes
  1 unit
• garlic

  minced
  3 cloves
• equal amount of ginger

  minced (she doesn't have either garlic or ginger, I think they are sorely missing from the recipe)
  1 unit
• scallions

  sliced thin on the bias
  3 unit
• of beef (she says beef

  I prefer pork)
  1/3 lb
• .5 tbsp Sichuan chili bean paste
  2 unit
• fermented black beans

  lightly crushed
  1 tbsp
• stock of your choice

  chicken is fine
  1 cup
• sugar
  1 tsp
• light soy
  2 tsp
• roasted Sichuan peppercorns

  ground
  1/2 tsp
• white pepper
  1 dash
• cornstarch slurry
  1 unit
• toasted sesame oil or chili oil (optional

  she doesn't use it, I think it rounds out the dish a bit)
  1 unit
• minced Sichuan pickled vegetables (optional

  she doesn't use it, I think it brightens the dish considerably)
  1 tbsp
• ground dried hot peppers

  to taste, I like about 2 or 3 ground chile japones (this is quite spicy)
  1 unit