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

1. Mix marinade ingredients.
2. Marinate pork for about 20 minutes.
3. Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes.
4. Remove from boiling water and drain.
5. Chop leeks or green onions into short lengths.
6. Heat wok and add oil.
7. When oil is ready, add the marinated pork.
8. Stir-fry pork until the color darkens.
9. Add salt and stir.
10. Add the black bean paste.
11. Add the chili paste, then the stock, tofu, and leek or green onions.
12. Turn down the heat.
13. Cook for 3- 4 minutes.
14. While cooking, mix cornstarch, water, and soy sauce together.
15. Add to wok and stir gently.
16. Serve with freshly ground Szechuan pepper.
17. 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)