Mapo Tofu (Non-Spicy)    Ingredients A     19-25 oz. Firm Tofu (cut into ½-¾ inch cubes) ¼ lb.  Ground Pork (add more if desired) 2  Sprigs  Green Onion (finely chopped)  1   tsp. Minced Garlic  2    Shitake Mushroom (cut into ¼ inch cubes)        Ingredients B   2 Tbs. Oil 1  Tbs. Wine 2  Tbs.   Soy Sauce  1 Tbs.  Ketchup                                         ¼ + Cup Broth (chicken or vegetable) 2 Tbs. Sugar   Dash Salt, Pepper       Ingredients C   1 tsp. Corn Starch 1  Tbs.   Water          Pour oil in the wok, add in green onion (save some green cut-up’s portion uncooked for later) and minced garlic, stir then add in mushroom. Stir fry for about 1-2 minutes. Sauté in ground pork and add remaining Ingredients B. Add in tofu, gently stir, then cover and simmer for about 5 minutes. Note: Tofu will absorb the liquid during cooking; thus, add more broth, 1 Tbs. at a time, as needed. Mix Ingredients C in a bowl. Slowly pour into the wok to thicken the sauce. Remove and serve on a plate. Sprinkle uncooked green onion over the top of the dish.   Mapo Tofu is served over rice. This version is perfect for children and those who preferred non-spicy food.