6 oz. bean curd
2 tbsp. cooking oil
A pinch of minced scallion and ginger
3 cups clear broth
3 oz. cubed pork
1 oz. peas
2 tbsp. cornstarch mixed with water
1 tbsp. sesame oil Salt to taste
1. Cut the bean curd into cubes and parboil. Drain off the water and set the bean curd aside for later use.
2. Soak the tomatoes in hot water for one minute, then peel off the skin and dice.
3. Heat the cooking oil over a high flame, then stir-fry the scallion and ginger for a few seconds. Add the broth, bean curd, pork, tomatoes, peas and salt. Bring to a boil, add salt and cornstarch. When it boils again, sprinkle with sesame oil and serve.