I saw a recipe the other day for a popular Chinese dish, spicy stir fry tofu (mapo dofu). The nice thing about this dish is that you could easily make this vegetarian by substituting mushrooms instead of ground pork. Also, this is as a vegetarian dish this one packs a lot of protein! You can also adjust the hotness to your tastes; me, I like it sinus-clearing hot, especially for times like today when my nose is a wee bit stuffy. Anyway, here it is (with relative quantities):

-Heat a skillet of oil, then stir fry a handful of peppercorns until fragrant. Remove, leaving behind the fragrant oil.

-Toss in a handful of chopped ginger and garlic; stirfry until fragrant, then add in the ground pork or mushrooms.

-Add in a block of firm tofu, cut into squares. Gently stir them in with the other ingredients.

-Tilt the pan so you have a cleared area, then add in about two spoonfuls of soy sauce (dark) and stir fry this until fragrant.

-Add in chili garlic sauce (I prefer either the Chinese brand called "Ha ha sauce"- yes, that is the name- or the Vietnamese Siracha sauce with the rooster on the plastic bottle) and stir fry that a bit, then lay the skillet flat and mix all ingredients together.

-Add in cornstarch dissolved in water to thicken the sauce.

Enjoy!