Ma Po Tofu - Ma Po Dofu

A famous Szechuan recipe - the name Ma Po Tofu is roughly
translated as "pockmarked grandmother beancurd," named for
the old woman who supposedly invented the dish


Ingredients:

3 cakes regular tofu (medium firmness)
1/4 pound ground pork
1/4 tsp salt
1 tsp salted black beans
1 Tbsp chili paste
3 Tbsp stock (chicken broth)
1 leek or 3 green onions
Freshly ground Szechuan pepper

Marinade:
1 1/2 Tbsp tapioca starch
2 tablespoon soy sauce

Mixtu
1 Tbsp cornstarch
2 Tbsp water
2 Tbsp soy sauce
Oil for stir-frying


Directions:

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. Serve with freshly ground Szechuan
pepper.

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