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1
In a wok, heat vegetable oil on medium high heat for 2 minutes. Have all your ingredients ready next to your cooking area as you will need them close at hand as cooking progresses.
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2
Add garlic and ginger to the wok and stir-fry for about 1 minute, be careful not to burn the garlic.
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3
Add the ground pork to the wok and break up into large chunks. Let the pork sear and gently combine the garlic and ginger as you continue to break up the meat, abour 3-4 minutes. If desired, you may season the pork at this stage with salt and black pepper, but this is not necessary.
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4
For the sauce, combine the sugar, cooking wine, rice wine, sesame oil, soy sauce and chili paste. Add the sauce mixture to the wok. Gently combine and bring the wok to a simmer.
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5
Add green onions, tofu and 1/2 cup of chicken stock. Gently fold ingredients together, be careful not to break up the tofu (you want it to retain their cubed-shape).
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6
Cover wok with a lid and lower heat to low and braise pork and tofu for 10 minutes.
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7
Remove lid and raise heat to medium. Stir cornstarch into remaining 1/2 cup of chicken stock to make a slurry. Add the slurry to the wok and gently stir to thicken sauce, about 2 minutes. Remove the ginger now, if desired.
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8
Serve over white rice and enjoy!
