Ma Po Tofu

I'm not giving out precise measurements for this dish because I have no clue what they are. This is where the fun is in cooking...

You want to start with 1/2 pound of extra lean ground pork. Add a splash of rice wine, two splashes of soy sauce and a brief drizzle of sesame oil . Mix it all together. Meanwhile, chop up a clove of garlic and two shallots. Heat a frying pan in medium high. Add a small drizzle of cooking oil and then add the shallots and garlic. Stir for a moment or two and then add the ground pork. As the pork browns, make the sauce. It's a mixture of two large spoonfuls of oyster sauce, one spoonful of Asian chilli sauce (you can buy it in a jar), a smaller spoonful of cornstarch and maybe 1/3 c water. Once the pork is fully browned add 1/2 cup of peas. Then stir in the sauce. The sauce will need to thicken so turn down the heat on the pan slightly while it does this. You want it to start getting bubbly. Meanwhile, get the tofu ready. I like using silken tofu because it's much smoother, but it can fall apart easily because it's more delicate. The best thing to do is to scoop the tofu up with regular soup spoon and then nestle the tofu on top of the pork. Let the tofu get coated in the sauce. The sauce shouldn't be gooey thick -- just thick enough to come across as a sauce. Heat the tofu and pork mixture until everything starts to really bubble again. Serve on top of steaming white rice.