Fried Tofu with Pork Belly, Mushrooms and Leeks

• 9 oz extra firm tofu
• 3 oz pork belly or bacon
• 4 leek stems
• 4 large Shiitake mushrooms
• 2 tsp vegetable oil
• 1 cup chicken stock
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1/2 tsp spicy bean paste
• 1/2 tbsp sesame oil

1. Chop the mushrooms into chunks
2. Cut the leek stems into 1"long pieces
3. Slice the pork belly into thin, bite-sized pieces.
4. Cut tofu into slices about 1/2" to 3/4" thick, then cut into 1" cubes.
5. Add oil to a wok and brown tofu slightly on a low to medium heat.
6. Remove to a plate when done.
7. Fry pork in the wok with a little oil at a medium heat until fragrant and slightly crisp.
8. Remove to your tofu plate.
9. Mix the sauce and boil in the wok.
10. Add leeks, mushrooms, tofu, and pork belly to wok and stir.
11. Serve when hot.

pork belly, stems, shiitake mushrooms, vegetable oil, chicken stock, soy sauce, rice wine, bean paste, sesame oil

Taken from cookpad.com/us/recipes/364519-fried-tofu-with-pork-belly-mushrooms-and-leeks (may not work)