Ma Po Tofu With Tempeh - cooking recipe

Ingredients

Marinade for Ground Tempeh
1 1/2 tablespoons tapioca starch
2 tablespoons soy sauce
1 (10 ounce) package crumbled tempeh
1 lb regular tofu (medium firmness)
1 leeks or 3 green onions
1/4 teaspoon salt
1 teaspoon preserved black bean
1 tablespoon chili paste
3 tablespoons vegetable stock
Mixture
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons soy sauce
freshly ground szechwan pepper
oil, for stir-frying as needed

Preparation

Mix marinade ingredients. Simmer tempeh in marinade for about 20 minutes.
Cut the tofu (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 the leek or green onions into short lengths.
Heat wok and add oil. When oil is ready, add the marinated tempeh.
Stir-fry tempeh 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 tempeh. Add the chili paste, then the stock, tofu, 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.