A famous Szechuan recipe - the name Ma Po Tofu is roughly translated
as "pockmarked grandmother bean curd," named for the old
woman who supposedly invented the dish.
3 cakes regular tofu (medium firmness)
1/4 pound ground pork
1/4 teaspoon salt
1 teaspoon salted black beans
1 tablespoon chili paste
3 tablespoons stock (chicken broth)
1 leek or 3 green onions
Freshly ground Szechuan pepper
1 1/2 tablespoons tapioca starch
2 tablespoon soy sauce
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons soy sauce
Oil for stir-frying
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
salted black beans. Mash the beans with a cooking ladle until they
blend in well with the meat. Add the chili paste, then the stock,
bean curd, 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.