Ma Po Tofu With Tempeh

• Marinade for Ground Tempeh
• 1 1/2 tablespoons tapioca starch
• 2 tablespoons soy sauce
• 1 (10 ounce) package crumbled tempeh
• 1 lb regular tofu (medium firmness)
• 1 leeks or 3 green onions
• 1/4 teaspoon salt
• 1 teaspoon preserved black bean
• 1 tablespoon chili paste
• 3 tablespoons vegetable stock
• Mixture
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons soy sauce
• freshly ground szechwan pepper
• oil, for stir-frying as needed

1. Mix marinade ingredients. Simmer tempeh in marinade for about 20 minutes.
2. Cut the tofu (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.
3. Chop the leek or green onions into short lengths.
4. Heat wok and add oil. When oil is ready, add the marinated tempeh.
5. Stir-fry tempeh until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the tempeh. Add the chili paste, then the stock, tofu, and leek or green onions.
6. Turn down the heat. Cook for 3 - 4 minutes.
7. While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.

marinade, tapioca, soy sauce, regular, leeks, salt, preserved black bean, chili paste, vegetable stock, cornstarch, water, soy sauce, pepper, oil

Taken from www.food.com/recipe/ma-po-tofu-with-tempeh-151416 (may not work)