Bring a pot of water to a boil, add the tofu and cook for 1 minute
to remove acidity. Remove tofu, drain and set aside.
Heat the vegetable oil medium hot in a wok or large skillet. Sauté
the garlic and chive until garlic aroma is evident, about 2 minutes.
Add the pork, breaking up meat with a wooden spoon. Cook until all
pink is gone, about 5 minutes.
Add the bean paste, chicken broth and tofu. Bring to a boil. Reduce
the heat and let simmer about 5 minutes.
Dissolve the cornstarch in water. Stir the cornstarch slurry into
the broth. Bring to a boil to thicken the sauce.
Just before serving, add the sesame and chili oils.
Yield: 2 servings
* Spicy bean paste is available in Asian groceries.