Ma po beancurd

A pock-marked grandmother from Chengdu in the peppery province of Sichuan came up with this now-famous dish, a fiery Stir-fry of beancurd and pork sauce. Restaurants tend to make this a dish of pork garnished with beancurd, but I prefer to return it to its original intent: a dish of beancurd garnished with pork. Serve with plenty of rice and a spicy Shiraz.