Chinese Mabo Tofu

1 teaspoon cornstarch

1 tablespoon cold water

½ pound ground pork

1 tablespoon vegetable oil

1 tablespoon minced garlic

1 tablespoon minced fresh ginger root

1 (16 ounce) package firm tofu, cut into 1 inch pieces

5 tablespoons soy sauce

2 tablespoons hot bean sauce

1 teaspoon white sugar

3 green onions, chopped

1 teaspoon sesame oil

Mix cornstarch and water in a small bowl; set aside.

Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.

Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.

Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.