Mapo Tofu - cooking recipe

Ingredients

1 garlic clove, minced
1/4 lb ground pork (optional) or 1/4 lb ground chicken (optional)
2 tablespoons spicy bean paste
2 teaspoons chili powder
2 teaspoons light soy sauce
12 1/3 ounces silken tofu (preferably firm or extra-firm)
2 tablespoons vegetable oil
1 tablespoon chili oil
1 tablespoon black bean garlic sauce
1 leek, ends trimmed, sliced and rinsed
1/2 cup low sodium chicken broth or 1/2 cup vegetable broth
1 1/2 teaspoons cornstarch
1 1/2 - 2 tablespoons szechuan peppercorns, ground

Preparation

Combine garlic, spicy bean paste, chili powder, soy sauce, black bean garlic sauce and (optionally) meat.
Cut the tofu into 1/2 to 3/4-inch cubes.
Heat a wok or large skillet over high heat and add the vegetable and chili oil.
When the oil is very hot and starting to smoke, add the ground meat or seasoning mixture and stir-fry for 2-3 minutes with meat, 30-60 seconds without.
Add the leek and cook for an additional 2-3 minutes.
Stir the cornstarch into the broth and add to the wok along with the tofu. Stir gently until thoroughly combined.
Lower the heat and simmer for 3-4 minutes.
Turn off the heat. Add in the ground Szechuan peppercorns, stir gently, and allow to cook in the residual heat for another 1-2 minutes.
Serve hot over white rice.