Mapo Tofu - cooking recipe

Ingredients

Marinade for Ground Pork
1 1/2 tablespoons tapioca starch (can substitute cornstarch)
2 tablespoons soy sauce
Other
1/4 lb ground pork
1 lb regular tofu (medium firmness)
1 leeks or 3 green onions
1/4 teaspoon salt
1 teaspoon chinese preserved black bean (fermented black beans, also called Chinese black beans)
1 tablespoon chili bean paste
3 tablespoons chicken stock or 3 tablespoons chicken broth
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons light soy sauce
freshly ground szechwan pepper
2 tablespoons oil, for stir-frying, as needed

Preparation

Mix marinade ingredients. Marinate pork 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 leek 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.