Chinese-Style Saut?ed Tofu

4 (3-inch square) pieces tofu
4 cups oil
3 ounces ground pork
1 teaspoon minced ginger
1 tablespoon minced garlic
1 tablespoon hot bean paste
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon sesame oil
1/2 cup soup stock
1 tablespoon cornstarch
2 tablespoons water
Chopped green onions (for garnish)

Cut tofu into 1 1/2-inch square pieces, then cut each piece into 2 triangles. Pat dry.

Heat oil in a wok or large skillet. Fry tofu until golden brown. Remove tofu from pan and remove oil, leaving only 2 tablespoons. Add ground pork to skillet; fry until pink is gone. Add bean paste, garlic and ginger. Add soup stock, then add browned tofu. Cover and cook over low heat for 2 minutes.

Add salt and sugar; bring to a low boil. Make a paste of cornstarch and water; add to mixture and stir until thickened.

Serve garnished with green onions.

Serves 4 to 6.