Mapo Tofu (I)

Ingredients:
Marinade for Ground Pork:
1 1/2 Tbsp tapioca starch
2 tablespoons soy sauce
1/4 pound ground pork
1 pound regular tofu (medium firmness)
1 leek or 3 green onions
1/4 tsp salt
1 tsp salted black beans
1 Tbsp chili paste
3 Tbsp stock (chicken broth)
Mixture:
1 Tbsp cornstarch
2 Tbsp water
2 Tbsp soy sauce
Freshly ground Szechuan pepper
Oil for Stir-frying, as needed

1. 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.
2. 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.
3. 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.
4. While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.

Serves 4