Ma Po Tofu recipe (Ma Po Dofu)

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

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

Mixture:
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. Serve with freshly ground Szechuan pepper.