Ma-po Tofu – We Love God!

All is shadow here below! The world is a shadow; and it passes away! The creature is a shadow; and the loveliest and the fondest may be the first to die! Health is a shadow; fading, and in a moment gone! Wealth is a shadow; today upon the summit of affluence, tomorrow at its base, plunged into poverty and dependence! Human friendships and creature affections are but shadows; sweet and pleasant while they last, but, with a worm feeding at the root of all created good, the sheltering gourd soon withers, exposing us to the sun's burning heat by day, and to the frost's cold chill by night! Oh, yes! “Passing Away” is indelibly inscribed upon everything here below! Yet how slow are we to realize the solemn lesson: “What shadows we are, and what shadows we pursue!” Unconverted reader, what is your life but a vapor that passes away?and what are its pursuits but shadows; unreal, unsatisfying, evanescent? Your rank, your wealth, your honors, your pleasures, are but phantoms which appear but for a little while, and then are lost in the deeper shadow of the grave, and the still deeper and longer shadow of eternity! Oh, turn from these dreams and hallucinations, and, as a rational, accountable, immortal being, on your way to judgment, fix your mind upon your solemn, endless future! You are going to die! And, oh, when that dread hour comes, so real and appalling, how will your past life appear?

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Pork	6	Servings

INGREDIENTS

8		Cubes medium hard Tofu
		2"X2"
4	oz	Ground pork
1	t	Chopped garlic
1	T	Chopped green onion
1	T	Hot bean paste, use ground
		red pepper paste if you
		can't
		Find this), Find this
1	t	Brown peppercorn powder
2	T	Soy sauce
1	t	Salt
2	t	Cornstarch
2	t	Water
1	c	Soup stock
1	t	Sesame oil
3	c	Oil

INSTRUCTIONS

Cut the tofu in 1/2 inch cubes and deep fry in hot oil for 30 sec.
Remove Tofu and drain off all but 3 tablespoons oil. Reheat and fry
the pork well, add Garlic, hot bean paste, soy sauce, salt, soup
stock, and tofu. Boil 3 minutes. Mix cornstarch and water to make a
paste, then add to mixture to thicken. Toss in chopped green onion  and
sesame oil. Put on a plate and sprinkle with brown peppercorn and
serve with rice.  Recipe is from: The PEI-MEI Cookbook VOL. 11  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”