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Bean Curd in Sauce

Ingredients

1 lb (500 g) fresh bean curd (tofu)
2 oz (60 ml) vegetable oil
1 tsp dried shrimps, soaked and chopped
2 tsp sweet fermented flour sauce (substitute sweet bean paste or hoisin sauce)
1 tsp scallions, chopped
1 tsp fresh ginger, chopped
1 tsp garlic, chopped
3 1/2 oz (100 g) minced lean pork
5 tsp soy sauce
2 tsp rice wine
2 tsp fresh coriander (or cilantro), chopped
3 1/2 fl oz (100 ml) high stock
1 tbsp cornstarch (cornflour) dissolved in tbsp water
3 tbsp (50 ml) peppercorn oil
1/2 tsp MSG

• Place the bean curd in a heat-proof bowl and steam for 10 minutes. Remove, drain, and cut into 1/2 inch 91 cm) cubes. Set aside.
  
  
• Heat oil in a wok over high heat to just warm about 160oF(70oC). Add the shrimps, sweet fermented flour sauce, scallions, ginger, garlic, and pork. Stir-fry for 2 minutes. Add the soy sauce, rice wine, and stock. Stir and bring to a boil. Add the cornstarch-water mixture and cook, stirring, until the sauce thickens. Pour over the bean curd. Add coriander and MSG, sprinkle with the peppercorn oil, and serve.