Mapo Tofu (Szechuan Homestyle Tofu)
- 1 lb firm tofu
- 4 ounces ground pork
- 1/4 teaspoon salt
- 1 tablespoon chili paste (or more, depending on your preference)
- 3 tablespoons chicken broth or 3 tablespoons chicken stock
- 1 leeks or 3 green onions
- 1 teaspoon black bean paste
- Marinade
- 1 1/2 tablespoons tapioca starch
- 2 tablespoons soy sauce
- Mixture
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons soy sauce
- Mix marinade ingredients.
- Marinate pork for about 20 minutes.
- Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes.
- Remove from boiling water and drain.
- Chop leeks or green onions into short lengths.
- Heat wok and add oil.
- When oil is ready, add the marinated pork.
- Stir-fry pork until the color darkens.
- Add salt and stir.
- Add the black bean paste.
- Add the chili paste, then the stock, tofu, and leek or green onions.
- Turn down the heat.
- Cook for 3- 4 minutes.
- While cooking, mix cornstarch, water, and soy sauce together.
- Add to wok and stir gently.
- Serve with freshly ground Szechuan pepper.
- Prep time is marinating time.
firm tofu, ground pork, salt, chili paste, chicken broth, leeks, black bean paste, marinade, tapioca, soy sauce, cornstarch, water, soy sauce
Taken from www.food.com/recipe/mapo-tofu-szechuan-homestyle-tofu-98585 (may not work)