Instructions: Put oil in a deep 10 inch skillet or wok, preferably non-stick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork and stir to break it up. Cook, stirring occasionally, until it loses most of its pink color.

Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if needed to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.

Stir in soy sauce; taste, and add salt and red pepper flakes as necessary.

Garnish with cilantro and serve.

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